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Saffron, Ricotta and Pea Pancakes takes several minutes to prepare.

Saffron, Ricotta and Pea Pancakes takes several minutes to cook.

Saffron, Ricotta and Pea Pancakes makes 12 servings.

The ingredients for Saffron, Ricotta and Pea Pancakes are:

2 tbsp chopped Shallots
2 tbsp Extra Virgin Olive Oil
.125 tsp Saffron
1 cup Peas, fresh
1 cup Ricotta - Calabro Whole Milk (by DPISANI)
2 large Egg, fresh, whole, raw
.25 tsp Salt
.25 cup Parmesan Cheese, grated
2 tsp Lemon Zest (Fresh, Raw) (by VEGANJAZ)
.25 cup Flour, whole grain

Here is how you make Saffron, Ricotta and Pea Pancakes:

cookServing Size: 1 pancakeNumber of Servings: 12Recipe submitted by SparkPeople user LUNAFIZZ.

The nutritional information for Saffron, Ricotta and Pea Pancakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 99.8

• Total Fat: 6.5 g
• Cholesterol: 43.6 mg
• Sodium: 120.7 mg
• Total Carbs: 4.7 g
• Dietary Fiber: 1.0 g
• Protein: 5.6 g