Breakfast

Ricotta and strawberry pancakes is for Breakfast, Snack.

Ricotta and strawberry pancakes takes several minutes to prepare.

Ricotta and strawberry pancakes takes several minutes to cook.

Ricotta and strawberry pancakes makes 4 servings.

The ingredients for Ricotta and strawberry pancakes are:

3/4 cup whole wheat pastry flour
3 tablespoons sugar
1 1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
1 cup fat-free ricotta cheese
2 large eggs
2 large egg whites
3/4 cup skim milk
1 lemon, Grated zest of
3/4 teaspoon vanilla extract
2 cups diced strawberries, plus more for garnish
canola oil spray (I used my misto)

1 tsp powdered sugar

Here is how you make Ricotta and strawberry pancakes:

In a medium bowl, whisk together flour, sugar, baking powder and salt. In a large bowl, whisk together ricotta, eggs, milk, zest and vanilla. Add dry ingredients to wet ingredients, stirring just until combined. Stir in strawberries.Heat oil in a large skillet or on a griddle over medium heat. When hot, drop the batter by 1/3-cup measures onto the skillet, working in batches so you don't crowd the pan. Cook until the bottoms are browned and bubbles begin to form on the tops, 3 to 4 minutes. Flip and cook the other sides. Continue cooking until all the batter is used, making about 12 pancakes; add moreoil to the pan as necessary to keep pancakes from sticking. Serve pancakes garnished with more berries and powdered sugar (optional).Serving Size: Serves 4 (3 pancakes per serving)Number of Servings: 4Recipe submitted by SparkPeople user KLWOZNIAK.

The nutritional information for Ricotta and strawberry pancakes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 254.8

• Total Fat: 3.2 g
• Cholesterol: 94.7 mg
• Sodium: 378.5 mg
• Total Carbs: 36.0 g
• Dietary Fiber: 4.8 g
• Protein: 9.3 g