| Yields | Preparation Time | Cooking Time |
|---|---|---|
| 12 | 20 mins | 10 mins |
| 1. | Put egg white in a small vessel and whip with a fork till frothy. |
| 2. | In a separate bowl, add all other ingredients and mix well - add egg whites mixing gently just till incorporated. |
| 3. | Preheat a griddle or fry pan, using medium heat, and if required spray or drizzle a small amount of oil or butter. |
| 4. | Using a vessel of your choice to drop batter onto the surface, make each pancake approximately 4” in diameter. |
| 5. | Cook on one side watching for air bubbles and when they begin to break, flip the pancake and cook for approximately 1 minute checking carefully by lifting the edge. |
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There are 112 calories in 1 serving of Lemon Ricotta Pancakes.
Calorie Breakdown: 27% fat, 48% carbs, 26% prot.
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| Serving Size | per serve |
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