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Crohn's Advice Column

Whole-Grain Pancakes
With Apricot Ricotta

Whole-Grain Pancakes With Apricot Ricotta

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.