Buckwheat-Quinoa Pancakes with Orange Ricotta and Fresh Berries

Yield: 8 Pancakes Servings: 4

Ingredients:

• 1 1/4 cups buckwheat Flour
• 1/2 cup Quinoa-Cooked
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 1/2 cups Almond Milk-Unsweetened
• 1 Tablespoon Raw Honey, May Replace with Splenda or Monk Fruit in the Raw (1/2 teaspoon)
• 2 spray Coconut Oil Spray
• 4 ounces Orange Ricotta (See Recipe Below)
• 4 cups Fresh Strawberries and Blueberries

Directions:

1. Mix Dry Ingredients in a Large Mixing Bowl(Buckwheat Flour, Baking Soda, Cinnamon, Salt, and Cooked Quinoa)
2. Add Almond Milk and Honey (You also may use 1 teaspoon of Stevia or Monk Fruit in the Raw)
3. Mix all ingredients together, and keep the Almond Milk out in case the mix starts to thicken as it sits.
4. Coat Skillet with Coconut Oil Spray, and Heat to Medium-HIgh. Drop 1/4 cup scoops of batter into the skillet, and wait for the batter to bubble, and brown at the edges before flipping. Flip and Cook until Golden Brown.
5. Serve Pancakes with Orange Riccotta, and Fresh Berries.

Nutritional Information:

279 Calories; 5 g Fat (16.7% calories from fat); 11 g Protein; 51 g Carbohydrate; 8 g Dietary Fiber; 9 mg Cholesterol; 868 mg Sodium.

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Orange Ricotta

Yield: 4 ounces Servings: 4

Ingredients:

• 1/2 cup ricotta cheese, part skim milk
• 1 Tablespoon Orange Zest
• 2 Tablespoons Orange Juice, NO Sugar Added
• 1 teaspoon honey, raw, organic

Directions:

Mix all ingredients in a small dish. Serve over pancakes or as a Fruit Spread.

Nutritional Information:

53 Calories; 2g Fat (41.4% calories from fat); 4g Protein; 4g Carbohydrate;