Ricotta-Filled Pancakes
Recipe from Atkins - Phase 2

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.

Ricotta-Filled Pancakes

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Servings: 4
Prep Time: 10 mins
Total Time: 15 mins
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  • 3   
    large eggs
  • 3   tablespoons 
    soy flour
  • 1/4  teaspoon 
  • 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
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.
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.
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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