Vegetarian

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 4 servings.

The ingredients for Lemon-Ricotta Pancakes are:

( use ricotta instead of cottage cheese= )

1/2 cup flour
1 cup whole wheat flour
2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Light soy Milk, Vanilla
1/2 cup water
4 Large Egg Whites
1 tablespoon grated lemon peel $
1/3 cup cottage cheese, fat free

Here is how you make Lemon-Ricotta Pancakes:

1. In a large bowl, mix flour, sugar, baking soda, and salt. In a medium bowl, whisk buttermilk, egg yolks, and lemon peel to blend. Stir buttermilk mixture into flour mixture just until evenly moistened. Gently stir in ricotta cheese. 2. In a bowl, with a mixer on high speed, beat the egg whites until soft peaks form. With a flexible spatula, gently fold the whites into the batter just until they are incorporated. 3. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350?); when hot, coat lightly with oil and adjust heat to maintain temperature. Drop batter in 1/2-cup portions onto the griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn cakes with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes. 4. Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200? oven for up to 15 minutes.Serving Size: 2pancakesNumber of Servings: 4Recipe submitted by SparkPeople user SPAZETICREDHEAD.

The nutritional information for Lemon-Ricotta Pancakes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 213.7

• Total Fat: 1.2 g
• Cholesterol: 0.8 mg
• Sodium: 760.5 mg
• Total Carbs: 38.0 g
• Dietary Fiber: 4.9 g
• Protein: 12.3 g