Ricotta and berry pancakes

This is a tasty recipe, all the stuff are healthy, good for breakfast or side-dish in the afternoon.

20 minutes Prep: 8 minutes Cook: 12 minutes

175 calories per serving view nutrition facts

happyzhangbo

4 servings suggest servings

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Ingredients

1	cup	whole meal flour	self-raising
1	tablespoon	honey
2	tablespoons	vanilla essence
3	large	egg whites
2/3	cup	milk, skim	low-fat or non-fat
1	x	nonstick cooking spray	olive oil
200	grams	ricotta cheese	reduced-fat
250	grams	strawberries	hulled, halved
2	tablespoons	maple syrup	Queen Pure

Directions

Sift flour into a bowl. Add husks left in sieve. Using a fork, beat honey, vanilla, eggwhites and milk in a jug until well combined.

Pour into flour mixture. Stir to a smooth batter.

Stand for 10 minutes.

Spray a non-stick frying pan with oil. Heat over medium heat.

Pour 1/4 cup batter into pan.

Cook for 1 to 2 minutes or until small bubbles appear on surface. Turn over.

Cook for 1 minute or until cooked through.

Remove pancake to a plate.

Cover to keep warm.

Repeat with remaining batter, greasing pan between pancakes.

Place pancakes on plates.

Top with ricotta and berries.

Drizzle with maple syrup and serve.

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Nutrition Facts

Serving Size 193g

Amount per Serving

Calories 175 35% of calories from fat

	% Daily Value*
Total Fat 7.0g	10%
Saturated Fat 4.0g	21%
Trans Fat 0.0g
Cholesterol 26mg	9%
Sodium 106mg	4%
Total Carbohydrate 20.0g	7%
Dietary Fiber 1.0g	5%
Sugars 16.0g
Protein 10.0g	20%

Vitamin A	5%		Vitamin C	62%
Calcium	17%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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