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Lemon Verbena Ricotta Pancakes


Lemon Verbena Ricotta Pancakes recipe













Trans-fat Free, Low Carb, Low Sodium


cup ricotta cheese
2 large eggs
¼ cup milk, low-fat
6 tablespoons all-purpose flour
2 teaspoons sugar
¼ teaspoon baking powder
teaspoon salt
1 tablespoon lemon zest
chopped, julienned
1 teaspoon lemon verbena
finely minced
2 teaspoons vegetable oil


The night before, put the cheese in a paper coffee filter set in a strainer over a bowl, cover with plastic wrap, and refrigerate.

In the morning, discard the whey collected in the bowl.

Process egg yolks and ricotta cheese in food processor or blender until smooth.

Add milk, flour, sugar, baking powder, and salt and process until completely blended.

Fold in lemon rind and lemon verbena.

Beat egg whites in mixing bowl until just stiff but still moist.

Fold gently into batter.

Heat 2 teaspoons vegetable oil in large nonstick skillet over medium heat.

Drop batter by ¼ cupfuls onto skillet, and cook until tops are bubbly and look dry.

Turn and cook second side until golden brown.

Repeat with remaining batter.

Serve immediately with fresh fruits, maple syrup or powdered sugar if desired.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 53g (1.9 oz)
Amount per Serving
Calories 9947% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 78mg 26%
Sodium 89mg 4%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 10g
Vitamin A 3% Vitamin C 2%
Calcium 6% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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