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My review
Ricotta Cheese Pancakes
TRROUBLE07
"Yummy pancakes with the unexpected addition of ricotta cheese!"
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Ingredients
25 m servings 86 calsOriginal recipe yields 2 servings
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Directions
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Prep
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Cook
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Ready In
- In a bowl, combine flour, Splenda, and baking powder. Stir in egg substitute and ricotta cheese until well blended. Gently fold in blueberries.
- Pour 1/4 cup batter onto hot griddle for each pancake. Cook until bubbles form on top, then turn to brown other side. Serve immediately with choice of condiments.
Nutrition Facts
Per Serving: 86 calories; 1.2 g fat; 13.7 g carbohydrates; 5.2 g protein; < 1 mg cholesterol; 236 mg sodium. Full nutrition
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Reviews
Read all reviews 104125 Ratings
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Most helpful positive review
5/24/2008
If you want the "full fat" version of this recipe change the servings to 8. Use sugar instead of Splenda. 2 eggs instead of egg substitute and add 1 tsp of vanilla. These are the best pancakes...
Most helpful critical review
3/21/2010
I used a hand-whisk to make sure the ricotta was well-blended. I substituted the all-purpose flour for wheat and added both brown splenda and vanilla. The result was sweet and delicious! Next ti...
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5/24/2008
If you want the "full fat" version of this recipe change the servings to 8. Use sugar instead of Splenda. 2 eggs instead of egg substitute and add 1 tsp of vanilla. These are the best pancakes...
11/11/2006
Yum… I looked up this recipe in efforts to duplicate a pancake made by a local natural foods restaurant that I loooove and these are really great. I’ve made them several times now for friends an...
9/25/2004
I made one version with non fat and one with full fat ricotta cheese. Hands down the full fat version was better! But I did use whole wheat flour. I didn't have any egg substitute so I used two ...
3/12/2006
This is a wonderful recipe. To make these pancakes truly melt in your mouth, try adding a bit of lemon juice to taste. It contrasts beautifully with the blueberry, and gives an incredible textu...
1/19/2009
I used another reviewer's suggestion for 2 eggs and regular sugar, as well as 1 tsp. of vanilla and a pinch of salt, and they came out great. They are fluffy but press them down a bit as they so...
12/23/2007
I have type 2 diabetes and because of this recipe I can eat pancakes again without raising my blood sugar! They are very tasty and I have made them about 15 times already. Even my husband likes ...
3/25/2006
This one is a keeper, folks! Even though I modified this recipe for real eggs and sugar, these babies were suprisingly good. Very delicious! I will make it again until I get the best results....
3/29/2009
I am also a diabetic and make a similar recipe only I use cottage cheese in place of the ricotta. With very little flour my blood sugar stays under control.