What a beautiful time of year it is…
May is amazing. The weather gets warmer, the flowers and trees are in full bloom. And we celebrate Mothers everywhere! I hope you take the time to enjoy Mother’s Day, and maybe even try this recipe from the KICK START, our 28 Day Fat Loss Program which begins May 12th!
1 1/2 cup White Whole Wheat Flour
1 Tbsp. Splenda© Sugar Blend
1/2 tsp. Baking Soda
1 tsp. Baking Powder
1/4 tsp. Salt
3/4 cup Low-Fat Buttermilk (or same amount 2% Milk with 3/4 Tbsp. Fresh Lemon Juice)
1/3 cup Fresh Orange Juice
3 Tbsp. Cold Water
2 Large Egg Whites
1 1/2 Tbsp. Grated Orange Zest
1/3 cup Ricotta Cheese
Canola Oil Cooking Spray
Step 1: In a large bowl, add all dry ingredients, thru salt. Use a whisk to blend.
Step 2: In another medium bowl, use the same whisk and blend wet ingredients; except ricotta.
Step 3: Add the medium bowl mixture to the dry mixture in the large bowl. When the mixture is evenly blended, slowly stir in the ricotta with a spatula. Do not use the whisk. It’s ok if it’s a little lumpy.
Step 4: Coat a non-stick griddle or flat skillet with the cooking spray. Heat over medium heat. When griddle is hot, add your size measuring cup size pancakes and cook until pancake is lightly browned; about 2 minutes. Flip and cook one additional minute.
Enjoy with *Orange Juice infused Sugar Free Maple Syrup
(1 Tbsp. syrup per pancake)
How to In-fuse Syrup:
Add 1 cup Maple Syrup (Sugar Free if desired) to a small bowl or a jar with a tight lid. Add 1/4 cup Fresh Orange
Juice +1/2 Tbsp. Grated Orange Zest. Use a little whisk or shake it before using it to blend.
– Save infused syrup in the refrigerator for up to one month in a covered container or jar. It’s extremely tasty if you slightly warm the syrup before using! Only warm what you are using at one time though.
– Add protein to your serving make it a complete meal
Balanced Habits Clients – Carb & Fat ONLY Portions:
2 unit serving: 1/4 c. scoop batter pancake + 1 Tbsp. *syrup
3 unit serving: 1/3 c. scoop batter pancake + 1 Tbsp. *syrup
4 unit serving: 2 x 1/4 c. scoop batter pancakes + 2 Tbsp. *syrup
5 unit serving: 3 x 1/4 c. scoop batter pancakes + 2 Tbsp. *syrup
Click to download recipe: MothersDayOrangeRicottaPancakes
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