Brunch

lemon Ricotta Pancakes is for Breakfast.

lemon Ricotta Pancakes takes several minutes to prepare.

lemon Ricotta Pancakes takes several minutes to cook.

lemon Ricotta Pancakes makes 8 servings.

The ingredients for lemon Ricotta Pancakes are:

1 c whole wheat flour
1/4 t salt + a pinch with egg whites
1/2 t baking powder
2 eggs, separated
1 lemon (juice & zest)
1/4+ c almond unsweetened vanilla milk
1/4+ c Splenda granular

Here is how you make lemon Ricotta Pancakes:

Sift dry ingredients. Mix egg yolks, lemon juice & zest and milk. Whisk egg whites with pinch of salt. Add wet ingredients to dry and then fold in egg whites. Pour 1/4 c batter onto heated, non-stick sprayed griddle pan.Serving Size: 8 pancakes (1/4 cup of batter)Number of Servings: 8Recipe submitted by SparkPeople user SYRUP4ME!.

The nutritional information for lemon Ricotta Pancakes is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 100.0

• Total Fat: 1.9 g
• Cholesterol: 56.9 mg
• Sodium: 223.3 mg
• Total Carbs: 15.9 g
• Dietary Fiber: 1.9 g
• Protein: 5.1 g

The dietary needs meet for lemon Ricotta Pancakes is Vegetarian