Ricotta Cheese Pancakes

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 1
Ingredients
3 tablespoons all-purpose flour2 teaspoons SPLENDA® Granular1 teaspoon baking powder1/4 cup egg substitute1/2 cup nonfat ricotta cheese2 ounces fresh blueberries
Directions
In a bowl, combine flour, Splenda, and baking powder. Stir in egg substitute and ricotta cheese until well blended. Gently fold in blueberries.
Pour 1/4 cup batter onto hot griddle for each pancake. Cook until bubbles form on top, then turn to brown other side. Serve immediately with choice of condiments.


Number of Servings: 1

Recipe submitted by SparkPeople user CELTIC_WITCH.

Servings Per Recipe: 1
Nutritional Info Amount Per Serving
  • Calories: 211.2
  • Total Fat: 0.4 g
  • Cholesterol: 20.6 mg
  • Sodium: 725.3 mg
  • Total Carbs: 34.1 g
  • Dietary Fiber: 1.6 g
  • Protein: 17.9 g

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