Orange Cannoli Pancakes

Orange Cannoli Pancakes – Lightly sweetened and a little tangy, these fluffy wonders that bring together the flavors of chocolate, vanilla, and citrus are Saturday morning magic!

Now that February is quickly approaching its end I realize that I have to quickly get an orange recipe in before the orange season slips away. I figure since I’m sneaking one in towards the end it had better be with a bang, so I was thinking, “hmmm… orange+chocolate=awesome…. breakfast is an awesome meal… therefore orange+chocolate+breakfast=awesomer.” That’s how I came up with Orange Cannoli Pancakes!

This orange pancake recipe is one of my favorites. I seriously can eat them like cookies, so adding the cannoli filling was just taking a great recipe to a whole new level. They’re made with Cara Cara oranges, which are sweet, tangy, and less acidic than many oranges, making them something I look forward to every winter. I debated about whether to place this recipe under the breakfast or dessert category of my blog. I settled on breakfasts because they’re made from whole wheat flour, part-skim ricotta, and I didn’t add a ton of sugar. They’re an indulgence, but certainly not out of hand. Perfect for Saturday morning pancakes with those you love!

Orange Cannoli Pancakes

Ingredients

Orange Vanilla Pancakes:

• 1 C whole wheat flour
• 3/4 C 1% milk
• 1/2 C part skim ricotta cheese
• 1 Tbsp sugar
• 2 tsp baking powder
• zest and juice from 1 Cara Cara Orange
• 1 egg
• 1 tsp vanilla
• 1/4 tsp salt
• 1 tsp butter
• 1 tsp vegetable oil

Cannoli Cream:

• 1 C part skim ricotta cheese
• 2 Tbsp sugar
• 1 tsp vanilla
• 1/3 C mini organic chocolate chips
• 1/2 tsp of Cara Cara orange zest

Directions

1. In a medium mixing bowl, whisk together all of your pancake ingredients until combined, while taking care not to over-mix.

2. In a small mixing bowl, using an electric mixer whip together ricotta cheese, sugar, and vanilla until smooth for about 3 minutes. Fold in chocolate chips and set aside.

3. Heat a skillet over medium heat. Give it a few minutes to get good and hot, so that your pancakes can get a browned appearance. Add 1 part butter and 1 part vegetable oil to the skillet so that it is lightly coated. The amount you add will depend on the size of your skillet.

4. Pour 1/4 C of batter onto the skillet for each of the pancakes. Once you see bubbles developing on the top of the pancake it’s time to flip it. Once both sides are browned, remove from the pan.

5. To serve, layer your orange and cannoli pancakes as pictured. They’re delicious as-is, but feel free to add real maple syrup as desired.