By Dietitian and Nutritionist Alison Bencke
Every Crohn’s disease diet plan needs a pancake recipe for Saturday morning deliciousness! This recipe is a wholesome twist on a breakfast classic. If you prefer, you can replace the ricotta with fruit yogurt or low-fat ice cream.
- Serves 4
- 1 cup self-rising whole-grain flour
- 1 tablespoon sugar
- 1/4 cup skim milk powder
- 1 egg
- 1/2 cup skim (or low-fat) milk
- 1/4 teaspoon baking soda
- canola margarine for cooking the pancakes
- 8 ounces ricotta cheese
- 1/2 tablespoon honey
- 1 cup canned apricots in their juice
Pancakes:
Combine flour, sugar, and skim milk powder in bowl. Add egg, milk, and baking soda, and whisk until smooth. Heat the frying pan to medium-high heat and melt a small amount of canola margarine in it to coat the pan. Pour in 1/4 of the batter to make 2 small pancakes. Cook until bubbles form, then flip to cook other side of the pancake. Repeat until you have 8 small pancakes.
Apricot Ricotta:
Puree ricotta with honey and canned apricots until smooth. Serve apricot ricotta over double-stacked pancakes. Eat immediately.
- Nutrition per serving:
- Calories 345
- Protein 16 g
- Fat 11 g
- Saturated fat 5 g
- Fiber 5 g
- Calcium 310 mg
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Note: these tips should not replace advice from your physician. Always check with your physician before making any changes to your eating habits.
