Vegetarian

Light and Lemony Ricotta Pancakes is for Breakfast.

Light and Lemony Ricotta Pancakes takes several minutes to prepare.

Light and Lemony Ricotta Pancakes takes several minutes to cook.

Light and Lemony Ricotta Pancakes makes 12 servings.

The ingredients for Light and Lemony Ricotta Pancakes are:

1 cup all-purpose flour
2 Tbsp. Splenda
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt substitute
1 cup part-skim ricotta cheese
1 large egg
2 large egg whites
1/2 cup lemon juice
1 tbsp. vegetable oil
1 tsp. vegetable oil
2 tsp. grated lemon zest (optional)

Here is how you make Light and Lemony Ricotta Pancakes:

1- Heat the oven to 200 degrees Fahrenheit.2- In a medium bowl, whisk together the flour, baking powder, baking soda, splenda and salt substitute.3- In a small bowl, whisk together the egg and egg whites, ricotta, lemon juice, lemon zest (if using) and 1 tablespoon of the oil. 4- Using a rubber spatula, fold the wet ingredients into the dry ingredients in order to make a thick batter.5- Pour 1/2 teaspoon of the oil into a skillet, and using a paper towel, grease the pan. Heat the skillet to medium-low.6- Drop the batter onto the skillet by the 1/4 cup, and spread slightly. Cook pancakes until browned and beginning to set, about 2 minutes.7- Flip, and cook the pancakes until they're browned and cooked in the center, about another 2-3 minutes. 8- Transfer the cooked pancakes to a baking sheet and place in the oven to keep warm. Repeat steps 5 through 8 until batter is done.Makes 12 pancakes.Number of Servings: 12Recipe submitted by SparkPeople user CARLY783.

The nutritional information for Light and Lemony Ricotta Pancakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 91.2

• Total Fat: 3.7 g
• Cholesterol: 24.1 mg
• Sodium: 164.9 mg
• Total Carbs: 10.5 g
• Dietary Fiber: 0.3 g
• Protein: 4.5 g

The dietary needs meet for Light and Lemony Ricotta Pancakes is Sugar Free