Ingredients
12
12 servings
- •1 cup ricotta cheese plus
- •2 tablespoons ricotta cheese
- •0.5 cup skim milk
- •2 eggs, separated
- •0.75 cup all-purpose flour
- •1 teaspoon baking powder
- •1 pinch salt
- •1 tablespoon canola oil, or as needed
Instructions
- Preheat a griddle to 325 degrees F (165 degrees C) or place a non-stick skillet over medium-low heat.
- Stir ricotta cheese, milk, and egg yolks together in a bowl until combined.
- Whisk flour, baking powder, and salt together in a bowl; stir in ricotta mixture.
- Whisk egg whites in a bowl until frothy; fold into ricotta mixture.
- Oil preheated griddle with about 1 teaspoon canola oil; pour 1/4 cup batter onto hot griddle for each pancake. Cook until evenly golden brown, 1 to 2 minutes; turn and cook until evenly golden on other side, 1 to 2 minutes more. Repeat with remaining batter, oiling griddle between batches.
Nutritional Facts
Per 12 servings
- Calories: 86
- Carbohydrate: 8g
- Fat: 4g
- Fiber: 0g
- Protein: 5g
- Sugar: 1g
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