Ricotta Cheese Pancakes

READY IN: 15mins
Recipe by trrouble07

this yummy recipe is a weight watchers favorite of mine

Top Review by Pam-I-Am

I had a huge tub of ricotta and thought this recipe would make a breakfast higher in protein and calcium than the traditional pancakes. I didn't have egg beaters so I used 2 egg whites instead and left the blueberries out as I was out of those too. I thought the batter was a little too thick so I added a tablespoon of milk as well. I was surprised that they really don't taste like cheese at all, not even a hint of it. They have a little different texture than traditional pancakes, and quite delicious. Be sure and turn down your heat and let the centers get cooked through. My recipe made 4 nice size pancakes, enough for 2 people. Thanks, Pam

Directions

  1. Combine first five ingredients and mix well.
  2. Fold in blueberries.
  3. Cook over medium high heat as you would with normal pancakes.

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