Breakfast

Lemon Ricotta Buckwheat Pancakes is for Breakfast.

Lemon Ricotta Buckwheat Pancakes takes several minutes to prepare.

Lemon Ricotta Buckwheat Pancakes takes several minutes to cook.

Lemon Ricotta Buckwheat Pancakes makes 7 servings.

The ingredients for Lemon Ricotta Buckwheat Pancakes are:

2 Egg whites, 1 Egg Yolk, Flour, white, .25 cup, Buckwheat Flour, 0.25 cup, Ricotta Cheese, part skim milk, .3 cup, Granulated Sugar, .5 cup, Skim Milk, .3 cup, Baking Powder, .3 tsp, dash or pinch of salt

Here is how you make Lemon Ricotta Buckwheat Pancakes:

Whisk together all wet ingredients except egg whites.Sift together flours, salt and baking powder into the wet ingredients. Mix together with a wooden spoon or spatula.Whisk egg white together until stiff peaks form.Gently fold one third of the egg whites into the batter, once incorporated gently fold remaining egg whites into the batter.Drop by 1/3 cup onto a hot, buttered/oiled surface and cook until bubbles form at the edges. Flip. Cook until golden brown.makes 7, small pancakes.* Recipe is still being refined, there may be too much sugar in this version for some tastes. Will update as I experiment. Number of Servings: 7Recipe submitted by SparkPeople user HIROSHIGE30.

The nutritional information for Lemon Ricotta Buckwheat Pancakes is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 122.0

• Total Fat: 1.9 g
• Cholesterol: 41.1 mg
• Sodium: 82.7 mg
• Total Carbs: 22.2 g
• Dietary Fiber: 0.8 g
• Protein: 4.7 g