Ricotta Cheese Pancakes recipe

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Ingredients

3 tablespoons all-purpose flour
2 teaspoons SPLENDA® Granular
1 teaspoon baking powder
¼ cup egg substitute
½ cup nonfat ricotta cheese
2 ounces fresh blueberries

Nutrition Info

86.1 calories
carbohydrate: 13.7 g
cholesterol: 0.3 mg
fat: 1.2 g
fiber: 1 g
protein: 5.2 g
saturatedFat: 0.2 g
servingSize: -
sodium: 235.9 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a bowl, combine flour, Splenda, and baking powder. Stir in egg substitute and ricotta cheese until well blended. Gently fold in blueberries.

  2. Pour 1/4 cup batter onto hot griddle for each pancake. Cook until bubbles form on top, then turn to brown other side. Serve immediately with choice of condiments.

Recipe Yield

2 servings

Recipe Note

Yummy pancakes with the unexpected addition of ricotta cheese!

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