University of Illinois Extension

Ricotta Pancakes

1 lb part skim ricotta cheese (2 c)
4 large eggs
2 T sugar or Splenda
6 T whole wheat flour or pancake mix
2 T butter, melted and cooled
1 tsp vanilla
1 tsp baking powder

Blend all batter ingredients in food processor until very smooth.  Preheat griddle over medium heat and lightly grease with butter.  Spoon 2 T for each pancake onto griddle.  Turn when bubbles appear and bottoms are golden brown.  Brown lightly on second side.
Serve with yogurt, applesauce, or jam.

Nutritional Information: Servings: 6, Amount/Serving: Calories 298, Total Fat 17g, Sat. Fat 9g, Cholesterol 199mg, Sodium 517mg, Total carbohydrates 18g, Sugars 2g, Dietary Fiber 3g, Protein 17g, Calcium 255mg, Vitamin D 20 IU.