Vegetarian

Ricotta Pumpkin Pancakes is for Breakfast.

Ricotta Pumpkin Pancakes takes 20 minutes to prepare.

Ricotta Pumpkin Pancakes takes 10 minutes to cook.

Ricotta Pumpkin Pancakes makes 15 servings.

The ingredients for Ricotta Pumpkin Pancakes are:

*Flour, white, .5 cup (remove)
*Whole Wheat Flour, 1 cup (remove)
Brown Sugar, 2 T. packed (remove)
Baking Powder, 2 tsp (remove)
Salt, 1 tsp (remove)
Egg, fresh, 2 large (remove)
Milk, nonfat, 1.33 cup (remove)
Pumpkin, cooked, .75 cup, mashed (remove)
Ricotta Cheese, part skim milk, .5 cup

Here is how you make Ricotta Pumpkin Pancakes:

Cmbine dry ingred. Whisk egg, add remaining wet ingred. to egg. Add wet ingred. to dry, stir until moistened. Drop onto hot griddle (approx. 1/4 cupfuls) and cook until lightly browned on both sides.Serve with applesauce, maple syrup, etc. Serving Size: makes 14-15 pancakes. one pancake per servingNumber of Servings: 15Recipe submitted by SparkPeople user GETTINGFIT1019.

The nutritional information for Ricotta Pumpkin Pancakes is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 80.2

• Total Fat: 1.5 g
• Cholesterol: 27.6 mg
• Sodium: 280.8 mg
• Total Carbs: 13.7 g
• Dietary Fiber: 1.2 g
• Protein: 4.1 g