Ricotta Pancakes

"Posted in responce to a request. From "The Low-Carb Cookbook" by Fran McCullough."
 
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Ready In:
30mins
Ingredients:
10
Serves:
3
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ingredients

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directions

  • Set the griddle or a large skillet over high heat.
  • Put all the pancake ingredients, except for the butter for the griddle in a blender or food processor and blend well.
  • When the griddle is hot enough so that a drop of water jumps, grease the surface with the butter.
  • Drop the batter by spoonfuls, large or small onto the griddle.
  • Turn the pancakes when the edges lose their shine and the bubbles begin to appear.
  • Cook briefly on the other side and serve immediately.
  • Butter and Vermont Sugar-Free syrup are great accompaniments.

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Reviews

  1. goldstein
    Excellent recipie. I made some changes: 1/2 cp regular flour, 2 pinches allspice rather than nutmeg, 1 1/2 packets stevia for sweetening, 1/8th teasp baking powder no egg withes. Came out great. Thanks, Harley
     
  2. dale7793
    I whipped up a batch of these an for afternoon snack and they were very quick to prepare. I did make a couple of changes. I used 95% fat free ricotta, 1 whole egg and 3 whites and a generous sprinkle of nutmeg and cinnamon. I used oat bran as oat flour. All of the other ingredients, including butter I omitted. I cooked these using a spray of oil in a non stick pan. These cook really fast and are best eaten fresh I think. I had them with a drizzle of Yellowbox (lowest G.I) Honey.
     
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