Cheesy Ricotta Pancakes

Cheesy Ricotta Pancakes

This is a great breakfast to make & kids especially tend to love the pancakes, which are light & cheesy. If you don’t like cheese, just omit it.

CAL P/SERVE
425
kJ P/SERVE
1780
FAT P/SERVE
13.0g
CARBS P/SERVE
43.7g
PROTEIN P/SERVE
29.4g
SUGAR P/SERVE
6.7g
SODIUM P/SERVE
726g
FAT
%
2.9%
ENERGY RDI%
20.4%

You will need 4 egg rings for this recipe or if you don’t have egg rings cook in a muffin pan in the oven, 180C. This recipe is low fat, high protein.

Ingredients

  • 4-6 mushrooms
  • 80g baby spinach leaves
  • 1 cloves garlic crushed
  • Splash worcestershire sauce
  • 2 roma tomatoes, halved
  • 2 slice light rye sour dough toast
  • ½ cup sr flour
  • 2 eggs, separated
  • ¼ cup low fat milk
  • ½ tsp. lemon zest
  • ½ small tub ricotta cheese, light
  • 2 tbsp. fresh parmesan cheese
  • 2 tsp. dijon mustard
  • Sprinkle mixed herbs
  • Sprinkle garlic powder
  • Cooking spray
  • S&P to taste

Method

  1. Preheat oven to 200C (400F). 
  2. Line an oven tray with baking paper and bake the tomatoes which have been halved. Sprinkle with a little mixed herbs and season with S&P.
  3. In a small non-stick fry pan spray with cooking spray and on med heat sauté mushrooms, season with S&P.  Add ¼ cup water, splash of Worcestershire sauce and simmer for 2-3 minutes then turn off heat.
  4. Sift flour in a mixing bowl.
  5. Separate the 2 eggs, yolks into the flour bowl.  Place the whites into another bowl and whisk until white peaks form.
  6. To the flour bowl add milk, ½ tsp. lemon zest, ricotta, Parmesan, herbs and garlic powder and Dijon mustard.  Mix together. Now slowly add ½ egg white, folding in….gently.  You don’t want to break up all those air bubbles, and then add the remaining whites.
  7. Heat a large non-stick frypan, place egg rings on pan and spray with cooking spray.  Spoon in mixture between the 4 rings and cook for 3 minutes on med heat then flip over and cook a further 2 minutes.  When they are a lovely colour take off the rings and slide onto your oven tray cooking the Roma tomatoes and finish off in the oven turning the temp down to 160C (320F).
  8. Heat the mushrooms back up and when simmering add the crushed garlic and spinach and simmer until spinach has wilted.
  9. Toast your bread.
  10. Layout the bread with mushroom and spinach mixture on top, place 2 pancakes on top of each slice and serve the tomatoes on the side of the plate.

Nutrition Table

Servings: 2 Serving size:442g
Average Serve Average 100g
Energy 1780 kJ 402 kJ
  425 Cal 96 Cal
Protein 29.4 g 6.6 g
Fat, total 13.0 g 2.9 g
- Saturated 5.7 g 1.3 g
Carbohydrate 43.7 g 9.9 g
- Sugars 6.7 g 1.5 g
Sodium 726 mg 164 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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