- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 Tbsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 4 large eggs, separated
- 2 cups part-skim ricotta cheese
- 1 1/3 cups reduced fat milk
- 1 tsp vanilla extract
- 3 Tbsp sugar
- 2 Tbsp canola oil
- 4 Harmons pineapple spears
- 1 tsp Chinese five-spice powder
- 1/4 cup chopped toasted macadamia nuts
Orange and Yellow: These colors in produce mean they contain beta-carotene, lutein, and zeaxanthin, phytochemicals that belong to the carotenoid group. Beta-carotene is a building block for vitamin A and can help protect skin from toxins and disease, help keep the immune system healthy, and block free radicals which can cause cancer. Lutein and zeaxanthin help to keep your eyes healthy and reduce risk for age-related eye disease.
Preheat a griddle over medium-high heat. Spray lightly with cooking spray.
In a large bowl, sift together flours, baking powder, cinnamon, and salt.
In another bowl, combine egg yolks, ricotta, milk, vanilla, sugar, and oil. Add wet ingredients to dry ingredients and mix to combine.
In another bowl, whisk egg whites until soft peaks form. Fold into batter until incorporated.
Place pineapple spears on griddle and cook until lightly brown in spots, about 4 minutes. Turn over and cook other sides until lightly brown in spots, about 4 minutes. Transfer to a cutting board to cool. Cut into small pieces and place in a bowl. Add five-spice and stir to combine.
Pour 3-4” circles of batter onto hot griddle and cook until bubbling and dry around edges, about 3 minutes. Turn over and cook on other side until brown, about 3 minutes. Transfer to a plate and keep warm. Repeat with remaining batter.
Serve pancakes with pineapple and macadamia nuts.
Nutrition per serving: 480 calories; 20g total fat (7g saturated); 360mg sodium; 55g carbohydrates; 3g dietary fiber; 16g sugar (6g added sugar); 21g protein