Vegetarian

ricotta pancakes with raspberries takes several minutes to prepare.

ricotta pancakes with raspberries takes several minutes to cook.

ricotta pancakes with raspberries makes 28 servings.

The ingredients for ricotta pancakes with raspberries are:

Perfect Protein Pancakes

2 eggs
1/2 cup ricotta cheese
1/4 cup vanilla-flavored whey protein powder
1/2 teaspoon baking powder
1/8 teaspoon salt


1. Spray a heavy skillet or griddle with nonstick cooking spray and place it over medium heat.

2. In a mixing bowl, whisk together the eggs and ricotta until quite smooth. Whisk in the protein powder, baking powder and salt, only mixing until well combined.

3. Drop batter onto the skillet or griddle by tablespoonful. When the bubbles on the surface of the pancakes are breaking and staying broken, flip them and cook the other side.

4. Serve with butter and sugar free syrup.


Yield: 14 ?silver dollar? pancakes, each with about 0.6 grams of carbs, no fiber, and 2.5 grams of protein.

Serving size about 5, so double or triple your batches accordingly. You can freeze them and heat them up in the toaster oven.
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Here is how you make ricotta pancakes with raspberries:

Serving Size: 24 pancakes - 5 per sevingNumber of Servings: 28Recipe submitted by SparkPeople user MISTRESSBATTY.

The nutritional information for ricotta pancakes with raspberries is:

• Servings Per Recipe: 28
• Amount Per Serving
• Calories: 27.2

• Total Fat: 1.8 g
• Cholesterol: 31.1 mg
• Sodium: 35.0 mg
• Total Carbs: 0.6 g
• Dietary Fiber: 0.1 g
• Protein: 1.9 g