- Diabetic Foodie - http://www.diabeticfoodie.com -

Lemon Ricotta Pancakes

Posted By diabeticFoodie On December 27, 2012 @ 5:31 pm In Breakfast | No Comments

I’ve been on a pancake kick lately. I especially like pancakes that have additional protein in the form of ricotta cheese.

This is one more recipe from America’s Favorite Food: 200 top-rated recipes from the country’s best magazines by MyRecipes. I really do like this book. Check out my review [1] if you missed it.

If you want to increase the fiber in this recipe, substitute whole grain pastry flour for some of the all-purpose flour. If you don’t want to waste two egg yolks, you can use them in place of the egg substitute, but it will significantly increase the amount of cholesterol in the pancakes.

Make It Ahead: Cook the pancakes and let cool. Freeze individual servings in plastic bags (use zipper-top style bags or pull out your vacuum sealer). When ready to eat, defrost and heat in microwave.

Giveaway Winner

Congratulations to Renee Jones of Farmville, NC! She’s the proud new owner of a copy of America’s Favorite Food: 200 top-rated recipes from the country’s best magazines by MyRecipes. Hopefully, Renee will let us know which fabulous recipes she tries from the book.

Disclaimer: I received a free copy of America’s Favorite Food: 200 top-rated recipes from the country’s best magazines by MyRecipes plus another to give away. All opinions are my own.

Lemon Ricotta Pancakes

Adapted from America’s Favorite Food by MyRecipes

1-1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups buttermilk
1/4 cup egg substitute
1 tablespoon grated lemon zest
1/3 cup part-skim ricotta cheese
2 large egg whites
Banana slices and pure maple syrup OR Berry Sauce [2]

In a large bowl, whisk together flour, sugar, baking soda and salt. In a medium bowl, whisk together buttermilk, egg substitute and lemon zest. Stir buttermilk mixture into flour mixture just until moistened (using a dough whisk if you have one). Stir in ricotta.

With electric mixer, beat egg whites until soft peaks form. Gently fold egg whites into batter.

Heat a nonstick griddle over medium heat. Once it’s hot, remove from heat and spray with cooking spray. (Don’t spray near the burner!) Return to heat and use a 1/3 cup measure to pour batter onto griddle. I can fit four pancakes on an 11- x 11-inch griddle. Once pancakes have set on the bottom, flip and cook until golden brown and done in the middle. Remove to a platter and keep warm while you make the remaining pancakes. Spray the griddle with cooking spray (off the heat) before each batch.

Serve pancakes with sliced bananas and a little bit of pure maple syrup or with Berry Sauce [2].


Makes 4 servings
Per serving (does NOT include topping): 283 calories, 4g fat (2g sat), 10mg cholesterol, 805mg sodium, 45g carb, 1g fiber, 8g sugar, 16g protein

Nutritional Analysis: These pancakes are low in Cholesterol and they are a good source of Protein, Thiamin, Riboflavin and Selenium. (Source: nutritiondata.com) If you are watching your Sodium, you may want to reduce the amount of added salt.


Article printed from Diabetic Foodie: http://www.diabeticfoodie.com

URL to article: http://www.diabeticfoodie.com/2012/12/lemon-ricotta-pancakes/

URLs in this post:

[1] review: http://www.diabeticfoodie.com/2012/12/review-americas-favorite-food/

[2] Berry Sauce: http://www.diabeticfoodie.com/2012/06/light-as-a-feather-pancakes-with-berry-sauce/

Copyright © 2011 Diabetic Foodie. All rights reserved.