Ricotta Cheese Pancakes Recipe

Ricotta Cheese Pancakes Recipes

  • PREP 10 mins
  • COOK 15 mins
  • READY IN 25 mins


Original recipe makes 2 servings

  •  3 tablespoons all-purpose flour
  •  2 teaspoons SPLENDA® Granular
  •  1 teaspoon baking powder
  •  1/4 cup egg substitute
  •  1/2 cup nonfat ricotta cheese
  •  2 ounces fresh blueberries


  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.

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