Ricotta Cheese Pancakes88 Reviews
- Prep: 10 min
- Cook: 15 min
- Ready In: 25 min
“Yummy pancakes with the unexpected addition of ricotta cheese!” - by TRROUBLE07
Original recipe yields 2 servings
- In a bowl, combine flour, Splenda, and baking powder. Stir in egg substitute and ricotta cheese until well blended. Gently fold in blueberries.
- 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.
Amount Per Serving (2 total)
- 173 cal
- 6.1 g
- 17.3 g
Based on a 2,000 calorie diet
Reviews (88)Rate This Recipe
"If you want the "full fat" version of this recipe change the servings to 8. Use sugar instead of Splenda. 2 eggs instead of egg substitute and add 1 tsp of vanilla. These are the best pancakes I hav..." See moree ever had. I will not eat any other kind!"
"Yum… I looked up this recipe in efforts to duplicate a pancake made by a local natural foods restaurant that I loooove and these are really great. I’ve made them several times now for friends and fami..." See morely. I too used regular sugar/eggs and usually double the recipe, adding a little vanilla extract, cinnamon and nutmeg. I like that they are slightly sweet because I don't really like to use maple syrup. A tip for cooking them: make sure your griddle is heated thoroughly and maintain a medium heat. Since this batter is a bit heavier and thicker, they need to cook a little more slowly than other pancakes. Also, I often use the back of a spoon to spread the batter into a thinner, rounder pancake right when I put them on the griddle."
"I made one version with non fat and one with full fat ricotta cheese. Hands down the full fat version was better! But I did use whole wheat flour. I didn't have any egg substitute so I used two egg wh..." See moreites instead, whipping first and folding in. Very light and fluffy pancakes. I'll make again."
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