Ricotta Pancake Base
- Minutes to Prepare:
- Minutes to Cook:
- 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
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.
-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.
Nutritional Info 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
Member Reviews
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MAY1787
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