Raspberry Lemon Ricotta Pancakes (5 Points Plus)

Raspberry Lemon Ricotta Pancakes (5 Points Plus)

Serves 2 (2 pancakes per serving)

  • 1/2 cup Pancake Mix
  • 1/3 cup Part Skim Ricotta Cheese
  • 1 Egg
  • 1/2 tsp Vanilla Extract
  • 1/2 Tbsp Sugar
  • 1/4 tsp Nutmeg
  • 1/2 Tbsp Lemon Juic
  • 1/2 tsp Lemon Zest
  • 1/4 cup Fat Free Milk
  • 1/2 cup Raspberries

Whisk together the pancake mix, sugar and nutmeg to remove any large lumps.

In a smaller bowl mix together the milk, egg, vanilla extract, lemon juice and lemon zest.

Combine the wet and dry ingredients until mostly mixed together.  Fold in the ricotta cheese until everything is mixed well.  It will be slightly lumpy.

Warm a griddle or pan over medium heat and spray with cooking spray.  Pour in 1/4 cup of batter for each pancake and sprinkle raspberries onto the pancake.

Once the batter begins to bubble and cook around the edges, about 3-5 mins, flip over and let cook for an additional 1-2 mins.

Serve with sugar free syrup, powdered sugar, low sugar jam or lemon curd.

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