Breakfast

Ricotta Protein Pancakes with Strawberries and Ricotta "Cream" is for Breakfast.

Ricotta Protein Pancakes with Strawberries and Ricotta "Cream" takes 10 minutes to prepare.

Ricotta Protein Pancakes with Strawberries and Ricotta "Cream" takes 15 minutes to cook.

Ricotta Protein Pancakes with Strawberries and Ricotta "Cream" makes 2 servings.

The ingredients for Ricotta Protein Pancakes with Strawberries and Ricotta "Cream" are:

For Pancakes:
1/2 cup part skim ricotta cheese
1/3 cup whole grain oat flour
4 egg whites
1/2 tsp. vanilla extract
1/2 packet of Splenda
pinch of salt

For Topping:
2 cups sliced fresh strawberries
2/3 cup part skim ricotta cheese
2 tbsp. light sour cream
1/2 tsp. vanilla extract
Splenda to taste

Here is how you make Ricotta Protein Pancakes with Strawberries and Ricotta "Cream":

For pancakes:In food processor or blender, combine the ricotta cheese, whole grain oat flour, egg whites, vanilla extract, and salt. Blend on low until combined. (Batter will be thin and small lumps are expected).Pour batter onto a lightly greased griddle or pan heated to medium. Cook on one side for two minutes or until small bubbles appear on the surface of the pancakes and the edges are slightly dry. Flip pancakes and continue cooking for another 1-2 minutes.For topping:In a small bowl, combine the ricotta cheese, sour cream, and vanilla extract. Stir until well combined. Use 1/2 packet of Splenda if you would like the "cream" to be sweeter. Top each serving of pancakes with 1 cup sliced strawberries and half of the ricotta "cream". Serving Size: makes 6 3-inch pancakes (2 servings)Number of Servings: 2Recipe submitted by SparkPeople user DIAMONDBLUE24.

The nutritional information for Ricotta Protein Pancakes with Strawberries and Ricotta "Cream" is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 271.7

• Total Fat: 8.3 g
• Cholesterol: 24.1 mg
• Sodium: 201.1 mg
• Total Carbs: 29.3 g
• Dietary Fiber: 5.8 g
• Protein: 20.5 g