24
1 cup pancake mix
1
⁄4 teaspoon ground ginger
1
⁄2 teaspoon cinnamon
1 large egg
3
⁄4 cup lowfat buttermilk
1
1
⁄2 tablespoons melted butter
1
⁄2 cup ricotta cheese
1
⁄2 teaspoon lemon zest
1 tablespoon canola oil
Lemon Ricotta Pancakes
PREP TIME: 10 minutes COOK TIME: 15 minutes MAKES: 16 (1-ounce) pancakes (4–6 servings)
CONTAINER: 40-ounce Master Prep® Bowl
DirectionsIngredients
1 In a small bowl, combine pancake mix, ginger, and cinnamon.
2 Place egg, buttermilk, melted butter, ricotta cheese, lemon zest, and
dry mixture into the 40-ounce Master Prep Bowl. PULSE to combine,
using long pulses.
3 Heat a large nonstick skillet with 1 tablespoon canola oil over medium
heat. Spoon 2 to 3 tablespoons of batter onto skillet at a time. Cook
until pancakes start to bubble, about 1 to 2 minutes.
4 Flip with a spatula, and cook until underside is browned, about 1 to
2 minutes. Transfer to a platter, and serve with your favorite topping.
25
1
3
⁄4 cups all-purpose flour
2 tablespoons baking powder
2 tablespoons olive oil
1 tablespoon agave nectar
3
⁄4 cup dates, pits removed,
chopped
3
⁄4 cup orange juice
2 tablespoons orange zest
1 teaspoon ground cinnamon
1
⁄2 teaspoon ground ginger
Date & Orange Scones
PREP TIME: 15 minutes COOK TIME: 12–14 minutes MAKES: 8 scones
CONTAINER: 40-ounce Master Prep® Bowl
Ingredients Directions
1 Preheat oven to 375°F. Position rack in middle of oven.
2 Place flour, baking powder, oil, and agave nectar into the 40-ounce
Master Prep Bowl. PULSE 5 times, until all ingredients are combined
and dough forms coarse crumbs.
3 Add dates, orange juice, orange zest, cinnamon, and ginger. PULSE
until combined completely.
4 Shape dough into triangles, and place on a greased baking pan,
1 ⁄ inches apart. Bake 12 to 14 minutes until light golden brown.
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