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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 77.3
  • Total Fat: 3.7 g
  • Cholesterol: 62.7 mg
  • Sodium: 54.3 mg
  • Total Carbs: 4.6 g
  • Dietary Fiber: 0.5 g
  • Protein: 5.4 g

View full nutritional breakdown of Ricotta Pancake Base calories by ingredient
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Ricotta Pancake Base

Submitted by: BANANAFISH711
Ricotta Pancake Base

Introduction

This is a base recipe for ricotta cheese pancakes, a healthier alternative to traditional ones. Add fruit, spices, and extracts to this that suit your tastes. Some of my favorite combinations:
*strawberries and an extra dollop of ricotta
*bananas and a tsp. of peanut or almond butter
*agave syrup
*blueberry jam
*cinnamon and sucanat or evaporated palm sugar
This is a base recipe for ricotta cheese pancakes, a healthier alternative to traditional ones. Add fruit, spices, and extracts to this that suit your tastes. Some of my favorite combinations:
*strawberries and an extra dollop of ricotta
*bananas and a tsp. of peanut or almond butter
*agave syrup
*blueberry jam
*cinnamon and sucanat or evaporated palm sugar

Number of Servings: 4

Ingredients

    -1/2 cup part-skim ricotta cheese
    -2 tbsp. whole wheat pastry flour or whole grain pancake mix.
    -1 egg or egg replacement (nut. info created with a real egg)
    -1 tsp. vanilla extract
    -spices, spreads, or fruit to taste

Directions

Yield: 3-4 pancakes

-Combine all ingredients and then portion and cook on a hot griddle as you would with traditional pancakes.
-Portion the pancakes 4-5 inches in diameter at the most or else they become difficult to flip.

Number of Servings: 4

Recipe submitted by SparkPeople user BANANAFISH711.






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Member Ratings For This Recipe

  • These are very creamy and great with toppings (I wouldn't necessarily recommend them without). I made mine with low fat ricotta and dropped the stats pretty low. I think the serving is somewhat small though. I ate all four with toppings for <450 calories for breakfast though,that was sufficient. - 8/16/11

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