Pumpkin Ricotta Pancakes

nicolina823

1/2 c Ricotta Cheese (I used fat free)
2 TBS Canned Pumpkin (100% not pie filling)
1 Egg
3 TBS Multi-Grain Pancake Mix
1 TBS Tornai SF Vanilla Syrup
1/4 TSP Pumpkin Pie Spice
2 TBS Almond Meal (or flour)

Process until smooth. Cook on low until golden brown on the bottom.
Flip and pat flat.

Makes 4-8 pancakes.

Topping:
1/4 c Ricotta Cheese
1 TSP SF Cheesecake Pudding Mix only
2 TSP SF Torani Vanilla Syrup
blend. Makes 4TBSP.