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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 80.2
  • Total Fat: 1.5 g
  • Cholesterol: 27.6 mg
  • Sodium: 280.8 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 1.2 g
  • Protein: 4.1 g

View full nutritional breakdown of Ricotta Pumpkin Pancakes calories by ingredient
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Ricotta Pumpkin Pancakes

Submitted by: GETTINGFIT1019

Introduction

Whole wheat flour, ricotta cheese and pumpkin make for a deliciously dense, filling pancake. Whole wheat flour, ricotta cheese and pumpkin make for a deliciously dense, filling pancake.
Number of Servings: 15

Ingredients

    *Flour, white, .5 cup (remove)
    *Whole Wheat Flour, 1 cup (remove)
    Brown Sugar, 2 T. packed (remove)
    Baking Powder, 2 tsp (remove)
    Salt, 1 tsp (remove)
    Egg, fresh, 2 large (remove)
    Milk, nonfat, 1.33 cup (remove)
    Pumpkin, cooked, .75 cup, mashed (remove)
    Ricotta Cheese, part skim milk, .5 cup

Directions

Cmbine dry ingred. Whisk egg, add remaining wet ingred. to egg. Add wet ingred. to dry, stir until moistened. Drop onto hot griddle (approx. 1/4 cupfuls) and cook until lightly browned on both sides.

Serve with applesauce, maple syrup, etc.

Serving Size: makes 14-15 pancakes. one pancake per serving

Number of Servings: 15

Recipe submitted by SparkPeople user GETTINGFIT1019.






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