Slow Days: Lemon Ricotta Pancakes

People who are new to Fasting often pose the questions: “Can I really eat ‘anything I want’ on a Slow Day?” and “What should I eat on Slow Days?” To answer those questions, I have decided to add some blog posts to show some of the foods we eat on what the world calls NFDs [non-fast days] but which, in our house, we call ‘Slow Days.’ This feature will appear sporadically. 

Now for the answers. Can you really eat ANYTHING you want on a Slow Day? Not really. If you eat too many calories every Slow Day, you will not lose weight. There are many questions asked on the Fast Diet Forum which attest to that. Once in a while you can splurge, as long as it isn’t everyday. For what to eat on Slow Days, Dr. Mosley recommends a Mediterranean Diet. As for how we eat, an example follows.

In the depths of winter, when snow is deep on the ground in the North, lemons are ripening in warmer climes. How cheery they look! How fresh they taste! Lemon-growing spread around the Mediterranean Sea by 1000 CE. Berbers brought their cultivation to Spain, then when Spain took over the Netherlands in the 1500s, lemons went with them to Northern Europe. Eventually, lemons and limes were prized as sources of Vitamin C to prevent scurvy in the winter, when fresh vegetables were scarce. Have you tried Lemon Ricotta Pancakes? They are bright and light in flavor, and are perfect for a February breakfast. If you have left-over pancakes, freeze them. The recipe is from Geneveve Ko, writing in the New York Times.

8-10 pancakesHeat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low.
33 g/3 Tbsp sugar
zest ½ lemon or 1 tsp Lemon Juice
1 tsp vanilla
Put these in a large bowl and whisk to combine.
2 eggsAdd eggs and whisk until foamy.
½ c lower-fat ricotta
3 Tbsp yogurt/buttermilk
20 g butter
Melt butter. Add these to the bowl, and whisk until well blended.
½ c/52 g white whole wheat flour
1 tsp baking powder
½ tsp salt
Add dry ingredients and gently stir until no traces of flour remain.
Optional: drop blueberries on the batter as pancakes cookButter griddle. Use a ¼ cup measure to portion batter onto it. Cook 3 mins on each side until golden brown.
Blueberry Maple Syrup or other toppings
chicken breakfast sausage
Serve warm, with blueberry syrup and chicken sausages.

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