Directions:
- To make the raspberry sauce, combine the Raspberries, 1/4 cup sugar, and 1 TBS Lemon Juice in a sauce pan over medium heat. Cook until a sauce forms. I like mine chunky!
- To make the pancakes, combine the flower, baking powder, baking soda, and salt in a large bowl. Add the milk, oil, egg, and lemon zest.
- Heat a non-stick griddle with non-stick cooking spray over medium heat. Pour 1/4 cupfuls of the batter onto the griddle. Add a few spoonfuls of the Ricotta cheese to the pancakes.
- Cook until the pancake bubbles (about 2-3 minutes) and flip. Cook until golden brown (another 2-3 minutes). The recipe should make about 12 small pancakes.
- Serve with the Raspberry Sauce and a sprinkle of fresh mint.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 577.55 Kcal (2418 kJ) | ||
| Calories from fat | 201.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.35g | 34% | |
|---|---|---|---|
| Cholesterol | 76.03mg | 25% | |
| Sodium | 1415.93mg | 59% | |
| Potassium | 485.91mg | 10% | |
| Total Carbs | 79.57g | 27% | |
| Sugars | 23.18g | 93% | |
| Dietary Fiber | 9.21g | 37% | |
| Protein | 15.84g | 32% | |
| Vitamin C | 22mg | 37% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 48.7mg | 270% | |
| Calcium | 391.3mg | 39% | |
| Amount Per 100 g | |||
| Calories | 206.55 Kcal (865 kJ) | ||
| Calories from fat | 71.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.99g | 34% | |
|---|---|---|---|
| Cholesterol | 27.19mg | 25% | |
| Sodium | 506.38mg | 59% | |
| Potassium | 173.77mg | 10% | |
| Total Carbs | 28.46g | 27% | |
| Sugars | 8.29g | 93% | |
| Dietary Fiber | 3.29g | 37% | |
| Protein | 5.67g | 32% | |
| Vitamin C | 7.9mg | 37% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 17.4mg | 270% | |
| Calcium | 140mg | 39% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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