Lemon Ricotta Buckwheat Pancakes
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 122.0
- Total Fat: 1.9 g
- Cholesterol: 41.1 mg
- Sodium: 82.7 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 0.8 g
- Protein: 4.7 g
View full nutritional breakdown of Lemon Ricotta Buckwheat Pancakes calories by ingredient
Number of Servings: 7
Ingredients
-
2 Egg whites, 1 Egg Yolk, Flour, white, .25 cup, Buckwheat Flour, 0.25 cup, Ricotta Cheese, part skim milk, .3 cup, Granulated Sugar, .5 cup, Skim Milk, .3 cup, Baking Powder, .3 tsp, dash or pinch of salt
Directions
Whisk together all wet ingredients except egg whites.
Sift together flours, salt and baking powder into the wet ingredients. Mix together with a wooden spoon or spatula.
Whisk egg white together until stiff peaks form.
Gently fold one third of the egg whites into the batter, once incorporated gently fold remaining egg whites into the batter.
Drop by 1/3 cup onto a hot, buttered/oiled surface and cook until bubbles form at the edges. Flip. Cook until golden brown.
makes 7, small pancakes.
* Recipe is still being refined, there may be too much sugar in this version for some tastes. Will update as I experiment.
Number of Servings: 7
Recipe submitted by SparkPeople user HIROSHIGE30.
Sift together flours, salt and baking powder into the wet ingredients. Mix together with a wooden spoon or spatula.
Whisk egg white together until stiff peaks form.
Gently fold one third of the egg whites into the batter, once incorporated gently fold remaining egg whites into the batter.
Drop by 1/3 cup onto a hot, buttered/oiled surface and cook until bubbles form at the edges. Flip. Cook until golden brown.
makes 7, small pancakes.
* Recipe is still being refined, there may be too much sugar in this version for some tastes. Will update as I experiment.
Number of Servings: 7
Recipe submitted by SparkPeople user HIROSHIGE30.