Tasty Ricotta Pancakes

These pancakes can be served as a main dish with a green salad, or try a sliced tomato and buffalo mozzarella salad drizzled with balsamic vinaigrette.

Serve the pancakes with some homemade applesauce and a sprinkle of cinnamon on top.

As a side dish they go well with chicken, fish, or vegetarian dishes.

Ricotta cheese is made from whey, or the liquid separated out from the curds when cheese is made. Ricotta is a fresh cheese, as opposed to aged or ripened cheese and has a slightly sweet taste and a grainy texture.

It is quite perishable and should be used by the expiration date on the container.


1 pound low-fat or fat-free ricotta cheese
Egg substitute
to equal four eggs
7 tablespoons unbleached all-purpose flour
1/2 teaspoon baking powder (use aluminum-free baking powder)
1 tablespoon canola oil
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract, mixed with a dash of pure almond extract
Oil for frying


In a blender or food processor, combine the cheese, eggs, flour, baking powder, oil, sugar and vanilla. Process until smooth, but not watery.

Heat a small amount of oil in a frying pan and drop two tablespoons of the mixture each time to form a mini pancake.

Cook briefly on one side till lightly browned on the bottom, then flip and cook the other side for less than a minute.

Transfer the pancakes to a paper towel-lined plate to drain.

Repeat until all of the batter is used, adding additional oil as necessary for frying.

Serve the pancakes warm with applesauce.

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