Cinnamon Ricotta Pancakes
Thanks to ricotta and whipped egg whites, these pancakes are fluffy, tender and practically perfect with fresh fruit or your favorite syrup.
Servings: 4 -6 servings
Calories: 288kcal
Ingredients
- 3 eggs separated
- 1 1/2 cups whole milk
- 1 cup ricotta cheese
- 2 teaspoons vanilla
- 2 cups flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- With an electric mixer, whisk the egg whites until stiff peaks form; set aside.
- In a large bowl, combine the egg yolks, milk, ricotta and vanilla and whisk until smooth.
- Stir in the flour, baking powder, salt and cinnamon and mix gently to combine. Fold in the beaten egg whites.
- Lightly spray a non-stick griddle or skillet with cooking spray and heat over medium heat.
- Pour 1/3-1/2 cup of batter onto the hot griddle and wait for bubbles to appear on top of the pancakes, then flip. Cook another 2 minutes, or until golden. Repeat with remaining batter.
Nutrition
Serving: 1g | Calories: 288kcal | Carbohydrates: 38g | Protein: 14g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 112mg | Sodium: 435mg | Fiber: 1g | Sugar: 4g