I made these, each batch made five "pancakes". They were good. What I did however, was blend some ricotta with a packet of splenda and added some orange zest. I got the idea because one of my favorite restaurants has cream cheese/marmalade stuffed french toast.
They are a bit much and next time I will use ff or lf cream cheese because ricotta has an odd texture.
I used three of the pancakes as a serving and that was too much. So I think that the above recipe is great for serving 2
I'm really impressed with this recipe. I just made it for the first time and it was delicious. I agree that they're more like french toast than pancakes, which is fine w/ me because I love french toast! I bought Maple Grove Farms butter flavored sugar free syrup - it's made with splenda and actually has a pretty decent flavor
i've been lurking for a few days, but had to register just so i could share my take on this.
my recipe was altered as follows
1 egg
1 egg without yolk
tbl ricotta part skim
dash of vanilla extract
dash of cinnamon
bit of orange zest as recommended by another poster
i put it in the cuisinart and swooshed it around for a bit. it was a very thin mix.
i then poured half in to the pan (a smaller pan, maybe 6 or 8 inches) and swirled around like i was making crepe. in a few minutes, it was nice and pancake-golden brown on the underside. flipped and cooked for a few on the other side.
i didn't have SF maple syrup, so i used just a tiny bit of real stuff. however, with the orange zest, that wasn't really needed at all, as i found.
i really did not want to eat more eggs today and THIS totally hit the spot. i felt like i was eating fancyschmancy french toast or crepes. the orange and the cinnamon kind of cover up the egg taste and if you get it thin enough, it's not really an egg texture.
I am not an egg person; I eat them in things but not alone...so the first week of South Beach has been a bit challenging in the morning. Somehow Black Bean Soup just doesn't cut it at 8 am. I found this recipe this morning while my family was having crepes, and it was great! I put a lot of cinnamon with one full egg and one egg white, half a packet of splenda, half tsp vanilla, and 1/8 cup of LF ricotta. I used a handy mixer to make them light and airy. I poured all of the batter into a large frying pan. It came out perfect!!! And with SF syrup, it didn't taste too egg-y! THANK YOU!!!
Yum! Didn't have any ricotta cheese in the house, used lf cream cheese instead and mixed in my magic bullet. They were fluffier than when I used ricotta the last time I made these. Not sure if the fluff came from the cream cheese...or from mixing in the magic bullet...but they're delicious
These sound great! I can't wait to try them. I always thought the SB souffle (made with ricotta and egg) tasted "bread-y", but never thought of using that type of mixture as a bread/pancake substitute!
Thanks for sharing the recipes!
This is great!
I just made my own variation, because I didn't have ricotta I used a tablespoon of greek yoghurt. And I added in small pieces of apple, and had some honey topping. Was the perfect saturday-afternoon snack!
I just made these for my breakfast tomorrow and they are yummy, my 19 year old son liked them to. My only question is how many servings does these make?
Edited by Ruth. 05/05/23
This is for a single serving.
226 calories, 10 grams of fat, 5 grams carbs and 27 gram of protein when made with part skim ricotta.
Quote:
Originally Posted by Belinda145
I just made these for my breakfast tomorrow and they are yummy, my 19 year old son liked them to. My only question is how many servings does these make?
It tasted good, but the texture threw me off. :-) I'd still make it again. Lord knows if you don't come up with new things on this diet you fall off the wagon.
