Light and Lemony Ricotta Pancakes
- Number of Servings: 12
Ingredients
1 cup all-purpose flour2 Tbsp. Splenda2 tsp. baking powder1/2 tsp. baking soda1/4 tsp. salt substitute1 cup part-skim ricotta cheese1 large egg2 large egg whites1/2 cup lemon juice1 tbsp. vegetable oil1 tsp. vegetable oil2 tsp. grated lemon zest (optional)
1- Heat the oven to 200 degrees Fahrenheit.
2- In a medium bowl, whisk together the flour, baking powder, baking soda, splenda and salt substitute.
3- In a small bowl, whisk together the egg and egg whites, ricotta, lemon juice, lemon zest (if using) and 1 tablespoon of the oil.
4- Using a rubber spatula, fold the wet ingredients into the dry ingredients in order to make a thick batter.
5- Pour 1/2 teaspoon of the oil into a skillet, and using a paper towel, grease the pan. Heat the skillet to medium-low.
6- Drop the batter onto the skillet by the 1/4 cup, and spread slightly. Cook pancakes until browned and beginning to set, about 2 minutes.
7- Flip, and cook the pancakes until they're browned and cooked in the center, about another 2-3 minutes.
8- Transfer the cooked pancakes to a baking sheet and place in the oven to keep warm. Repeat steps 5 through 8 until batter is done.
Makes 12 pancakes.
Number of Servings: 12
Recipe submitted by SparkPeople user CARLY783.
2- In a medium bowl, whisk together the flour, baking powder, baking soda, splenda and salt substitute.
3- In a small bowl, whisk together the egg and egg whites, ricotta, lemon juice, lemon zest (if using) and 1 tablespoon of the oil.
4- Using a rubber spatula, fold the wet ingredients into the dry ingredients in order to make a thick batter.
5- Pour 1/2 teaspoon of the oil into a skillet, and using a paper towel, grease the pan. Heat the skillet to medium-low.
6- Drop the batter onto the skillet by the 1/4 cup, and spread slightly. Cook pancakes until browned and beginning to set, about 2 minutes.
7- Flip, and cook the pancakes until they're browned and cooked in the center, about another 2-3 minutes.
8- Transfer the cooked pancakes to a baking sheet and place in the oven to keep warm. Repeat steps 5 through 8 until batter is done.
Makes 12 pancakes.
Number of Servings: 12
Recipe submitted by SparkPeople user CARLY783.
Nutritional Info Amount Per Serving
- Calories: 91.2
- Total Fat: 3.7 g
- Cholesterol: 24.1 mg
- Sodium: 164.9 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 0.3 g
- Protein: 4.5 g
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