45 minutes prep time | Serves 4

What you need:
Apple Topping

• 2 Tbsp butter
• 4 c peeled and sliced apples (about 4 large apples)
• 1/4 c brown sugar
• 1 tsp vanilla extract

Pancakes

• 1 lb part-skim ricotta cheese
• 4 large eggs, preferably organic
• 1/4 c honey
• 2 Tbsp canola oil
• 1 tsp lemon juice
• 1/2 c whole-wheat pastry flour
• 1/2 tsp baking powder
• 1 pinch salt
• 1 tsp cinnamon
• Oil for pan

What you do:

1. Prepare topping: In a large saute pan, melt butter over medium heat. Add the apple slices and toss to coat with butter. Cook, tossing and stirring, until the apples are softened and juicy. Sprinkle on brown sugar and vanilla and toss to mix. When the sugar is melted and bubbly, take the pan off the heat and keep warm.
2. In a food processor or blender, process the ricotta, eggs, honey, oil, lemon juice, flour, baking powder, salt, and cinnamon to mix.
3. Preheat the oven to 200° to hold the finished pancakes. Heat a griddle or a large nonstick (cast iron) pan over medium heat. When a drop of water skitters over the surface when dropped on the pan, it’s hot. Use a paper towel to smear a dab of oil on the pan and measure quarter-cup portions of batter onto the pan. When bubbles appear across the top of the pancakes and the edges look firm and cooked, flip them. Cook for a few minutes more on the other side. (The centers will rise up a bit.) Transfer to an oven-safe platter and put in the oven to keep warm. Reheat the apples in the pan and serve the pancakes topped with apples and sauce.

Per serving: 521 Calories, 20 g Protein, 58 g Carbohydrates, 4 g Fiber, 26 g Total fat (11 g sat, 8 g mono, 3 g poly), 333 mg Sodium, Vitamin B2 (riboflavin), B12, Biotin, Manganese, Selenium, Vitamin A, B1 (thiamine), B6, E, K, Pantothenic acid, Calcium, Copper, Iodine, Iron, Magnesium, Molybdenum, Phosphorus, Zinc