Light and Lemony Ricotta Pancakes

Light and Lemony Ricotta Pancakes
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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Light and Lemony Ricotta Pancakes calories by ingredient
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Number of Servings: 12


    1 cup all-purpose flour
    2 Tbsp. Splenda
    2 tsp. baking powder
    1/2 tsp. baking soda
    1/4 tsp. salt substitute
    1 cup part-skim ricotta cheese
    1 large egg
    2 large egg whites
    1/2 cup lemon juice
    1 tbsp. vegetable oil
    1 tsp. vegetable oil
    2 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.

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