Ricotta Protein Pancakes with Strawberries and Ricotta "Cream"
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
For Pancakes:1/2 cup part skim ricotta cheese1/3 cup whole grain oat flour4 egg whites1/2 tsp. vanilla extract1/2 packet of Splendapinch of saltFor Topping:2 cups sliced fresh strawberries2/3 cup part skim ricotta cheese2 tbsp. light sour cream1/2 tsp. vanilla extractSplenda to taste
For pancakes:
In food processor or blender, combine the ricotta cheese, whole grain oat flour, egg whites, vanilla extract, and salt. Blend on low until combined. (Batter will be thin and small lumps are expected).
Pour batter onto a lightly greased griddle or pan heated to medium. Cook on one side for two minutes or until small bubbles appear on the surface of the pancakes and the edges are slightly dry. Flip pancakes and continue cooking for another 1-2 minutes.
For topping:
In a small bowl, combine the ricotta cheese, sour cream, and vanilla extract. Stir until well combined. Use 1/2 packet of Splenda if you would like the "cream" to be sweeter.
Top each serving of pancakes with 1 cup sliced strawberries and half of the ricotta "cream".
Serving Size: makes 6 3-inch pancakes (2 servings)
Number of Servings: 2
Recipe submitted by SparkPeople user DIAMONDBLUE24.
In food processor or blender, combine the ricotta cheese, whole grain oat flour, egg whites, vanilla extract, and salt. Blend on low until combined. (Batter will be thin and small lumps are expected).
Pour batter onto a lightly greased griddle or pan heated to medium. Cook on one side for two minutes or until small bubbles appear on the surface of the pancakes and the edges are slightly dry. Flip pancakes and continue cooking for another 1-2 minutes.
For topping:
In a small bowl, combine the ricotta cheese, sour cream, and vanilla extract. Stir until well combined. Use 1/2 packet of Splenda if you would like the "cream" to be sweeter.
Top each serving of pancakes with 1 cup sliced strawberries and half of the ricotta "cream".
Serving Size: makes 6 3-inch pancakes (2 servings)
Number of Servings: 2
Recipe submitted by SparkPeople user DIAMONDBLUE24.
Nutritional Info Amount Per Serving
- Calories: 271.7
- Total Fat: 8.3 g
- Cholesterol: 24.1 mg
- Sodium: 201.1 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 5.8 g
- Protein: 20.5 g
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