Ricotta Protein Pancakes with Strawberries and Ricotta "Cream"
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Ricotta Protein Pancakes with Strawberries and Ricotta "Cream" calories by ingredient
Introduction
I made these pancakes based on a recipe that used oatmeal and cottage cheese. I figured ricotta cheese would work well, too, so I tried it. These taste like crepes. I made these pancakes based on a recipe that used oatmeal and cottage cheese. I figured ricotta cheese would work well, too, so I tried it. These taste like crepes.Number of Servings: 2
Ingredients
-
For Pancakes:
1/2 cup part skim ricotta cheese
1/3 cup whole grain oat flour
4 egg whites
1/2 tsp. vanilla extract
1/2 packet of Splenda
pinch of salt
For Topping:
2 cups sliced fresh strawberries
2/3 cup part skim ricotta cheese
2 tbsp. light sour cream
1/2 tsp. vanilla extract
Splenda to taste
Tips
You might also drizzle each serving with 1/2 tsp of honey and toasted almonds for an extra taste sensation!
It is easy to overcook the outside of these pancakes and have the middle undercooked. If it looks like they are cooking too fast, turn down the heat on your griddle or pan.
I took these to work and my co-workers really liked them.
Directions
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.