Breakfast/Brunch : Pancakes, French toast, etc. Last Updated: Jul 14th, 2009 - 09:53:11 Ricotta Pancakes By Sandra Woodruff  Printer friendly page Yield: 20 pancakes 3/4 cup whole wheat pastry flour (or substitute buckwheat flour) 1 teaspoon baking powder 1 1/2 cups nonfat or part-skim ricotta cheese 1 cup fat-free egg substitute 3/4 cup applesauce or mashed banana 1. Place the flour and baking powder in a medium bowl and stir to mix well. 2. Combine the ricotta cheese, egg substitute, and applesauce or banana and stir to mix. Add the ricotta mixture to the flour mixture and stir to mix. 3. Coat a large nonstick skillet or griddle and preheat over medium heat. For each pancake, pour 3 tablespoons of batter onto the griddle or skillet and spread into a 3-inch circle. Cook for about 1 1/2 minutes, or until the top is bubbly and the edges are dry. Turn and cook for an additional minute, or until the second side is golden brown. 4. Serve hot, topping each serving with some fresh berries or sliced bananas and a drizzle of honey or maple syrup if desired. Or top with Light Blueberry Syrup. Nutritional Facts (per pancake) Calories: 40      Carbohydrates: 6 g     Fiber: 0.7 g     Fat: 0.3 g   Sat. Fat: 0.2 g      Cholesterol: 1 mg      Protein: 4 g     Sodium: 73 mg      Calcium: 78 mg    GI rating: low Diabetic exchanges: Count 3 pancakes as 1 starch and 1 lean meat © Copyright 2005 by eatsmarttoday.com Top of Page