Ricotta-Filled Pancakes

Ricotta-Filled Pancakes

This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.

Recipe from Atkins - Phase 2
SERVINGS
4
PREP TIME
10 mins
TOTAL TIME
15 mins

Ricotta-Filled Pancakes

This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.

Recipe from Atkins - Phase 2
Recipe from Atkins - Phase 2
Ricotta-Filled Pancakes
SERVINGS
4
PREP TIME
10 mins
TOTAL TIME
15 mins
Ingredients
  • 3   large eggs
  • 3   tablespoons soy flour
  • 1/4  teaspoon salt
  • 1/3  cup heavy cream
  • 3/4  cup ricotta cheese
  • 1/4  cup sugar-free fruit preserves, any flavor
  • 2   teaspoons granular sugar substitute (sucralose)
  • 1 1/2  tablespoons unsalted butter
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Directions
1. 
In a medium bowl, whisk eggs, soy flour and salt until smooth. Gradually whisk in cream. Let stand 5 minutes. In another bowl mix ricotta, fruit spread and sugar substitute.
2. 
Melt butter in a small, 6-inch nonstick skillet over medium heat. Spoon batter into pan (using 2 tablespoons) and tilt pan coat bottom. Cook until puffed and golden on bottom, about 3 minutes; turn over and cook 1 minute more. Transfer to a plate. Repeat with remaining batter.
3. 
Spread pancakes with ricotta mixture, roll and serve.

nutrition information

Per Serving: cal. (kcal) 269, Fat, total (g) 22, fiber (g) 0, pro. (g) 12, Percent Daily Values are based on a 2,000 calorie diet
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