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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

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.