Ricotta-apple pancakes…just right for a lazy day breakfast

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RICOTTA APPLE PANCAKES

These little wonders are light and fluffy. They actually hold together like pancakes should!

I’ve only used apples, but zucchini would work well, too.   Change up the spices or add some different extracts…

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3 eggs, separated
1 whole egg
1 cup part skin ricotta
1/2 teaspoon Vanilla
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon Apple Pie Spice OR cinnamon
1 tablespoon Splenda
1/4 cup all purpose flour
1 cup grated apple – can leave the skin on

.

Beat 3 egg whites until stiff; set aside. Combine remaining ingredients just until blended. Fold in egg whites. Spray skillet with non stick spray and heat over medium-low. Drop batter by tablespoonfuls into hot skillet and cook until golden brown, turning once. Make 8 – three pancakes servings.

Per Serving: Calories 94, Protein 7 g; Fat 5 g; Carbs 4 g; Sugar 2 g; Sodium 119 mg

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14 Comments Add yours

  1. JustMarci (Marci from BE) says:

    This was the first breakfast recipe I tried once I found the BE website and it’s still my fave 🙂 These are truly delicate gems and soooo tasty!! Will not disappoint and it’s great to prepare with the kiddos!

  2. Melinda says:

    After almost 3 yrs of knowing you and your recipes, can you believe I JUST NOW made these today? I liked them. I even whipped the egg whites til stiff (which I have never done). Tim liked them too. Can I freeze the remaining pancakes?

    1. Linda says:

      Yes, they freeze great!

      I’m glad you liked them – a great new option for breakfast. Actually I only have shakes for breakfast. Breakfast is for dinner.
      Clear as mud!

  3. Linda says:

    Yes, they freeze great!

    I’m glad you liked them – a great new option for breakfast. Actually I only have shakes for breakfast. Breakfast is for dinner.
    Clear as mud!

  4. LuAnn says:

    Ok, now you’re seriously making me drool. I printed this out, thank you!

  5. Debbie says:

    I made these yesterday morning for breakfast. They were great. I didn’t have apples so I put frozen blueberries in with cinnamon and a dash of nutmeg. My hubby loved these and so did my daughter. I froze the rest of them and had some for breakfast today. They are yummy!

  6. ItsMoiRach says:

    So I really suck at making pancakes…All mine are a bit black lmao! Oh well I’m gonna suck it up and eat em!! They smelled great making them too!!!

    Do you have a waffle recipe? I think if I were to get a waffle maker for christmas then I may not ruin them like I do pancakes!

    1. Linda says:

      Turn down the heat a touch!! 😉

      I don’t have a waffle recipe…but I saw one somewhere for them made with quinoa or quinoa flour. I’ve been searching for it – it was in a blog somewhere. AKKK

      I LOVE WAFFLES!

  7. Linda says:

    THANKS! Looks interesting. If nothing else for the sprouts – which I love.

  8. Melissa says:

    I just made these for lunch and I’m a little confused. Are they supposed to be wet on the inside? I cooked them on medium low heat for about 30 minutes and although they were cooked beautifully on the outside they were still pretty wet on the inside. What did I do wrong?

    1. Linda says:

      They should be moist, but not wet as in raw. With the small amount of flour and the egg whites, they are more like souffle-texture.

      Maybe turn up the heat just a touch and make sure they are not too thick/tall…this should help a bit. I hope you love them…these are one of our favorites!

  9. Amanda says:

    I am so excited to make these!! would it be possible to skip the fruit all together and just make the pancake?

    1. Linda says:

      Hmmm…I’ve never tried that, but I’m sure it would work fine!

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