Ricotta Pancake Base

More sharing options

Share on Twitter

4 of 5 (1)

Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Ricotta Pancake Base calories by ingredient

Introduction

This is a base recipe for ricotta cheese pancakes, a healthier alternative to traditional ones. Add fruit, spices, and extracts to this that suit your tastes. Some of my favorite combinations:
*strawberries and an extra dollop of ricotta
*bananas and a tsp. of peanut or almond butter
*agave syrup
*blueberry jam
*cinnamon and sucanat or evaporated palm sugar This is a base recipe for ricotta cheese pancakes, a healthier alternative to traditional ones. Add fruit, spices, and extracts to this that suit your tastes. Some of my favorite combinations:
*strawberries and an extra dollop of ricotta
*bananas and a tsp. of peanut or almond butter
*agave syrup
*blueberry jam
*cinnamon and sucanat or evaporated palm sugar

Minutes to Prepare: 10

Minutes to Cook: 5

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

Directions

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.