lemon Ricotta Pancakes
- Number of Servings: 8
Ingredients
1 c whole wheat flour1/4 t salt + a pinch with egg whites1/2 t baking powder2 eggs, separated1 lemon (juice & zest)1/4+ c almond unsweetened vanilla milk1/4+ c Splenda granular
Sift dry ingredients. Mix egg yolks, lemon juice & zest and milk. Whisk egg whites with pinch of salt. Add wet ingredients to dry and then fold in egg whites. Pour 1/4 c batter onto heated, non-stick sprayed griddle pan.
Serving Size: 8 pancakes (1/4 cup of batter)
Number of Servings: 8
Recipe submitted by SparkPeople user SYRUP4ME!.
Serving Size: 8 pancakes (1/4 cup of batter)
Number of Servings: 8
Recipe submitted by SparkPeople user SYRUP4ME!.
Nutritional Info Amount Per Serving
- Calories: 100.0
- Total Fat: 1.9 g
- Cholesterol: 56.9 mg
- Sodium: 223.3 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 1.9 g
- Protein: 5.1 g
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