Cinnamon Ricotta Pancakes

These pancakes are great for those on low carb diets, gluten free diets, who are vegetarian, or who just want a light and delicious pancake! The batter is nice and thick. They cook just like your traditional wheat-based pancakes, but with all the protein you need and without the high carbs. Serve them with fresh berries, a little butter, a drizzle of sugar-free syrup and enjoy!


16 oz Ricotta Cheese
4 Eggs
1/3 cup Whole Grain Soy Flour
2 tbsp Melted Butter
1 tsp Vanilla Extract
1 tsp Cinnamon
Ground Cloves
Pumpkin Pie Spice
Non-Stick Cooking Spray


  1. Preheat oven to 200°F.
  2. Put the ricotta into the bowl of a food processor and process until smooth.
  3. While the food processor is running, add the eggs one at a time.
  4. Then add the vanilla, melted butter, and flour, and process until smooth.
  5. Add the spices (give the spice containers a couple shakes) and pulse until combined.
  6. Using a small measuring cup, pour the batter into 3-inch pancakes in a nonstick skillet or griddle sprayed with Non-Stick Cooking Spray.
  7. Cook until bubbles form and then flip over.
  8. When they are done, move them to a cookie sheet lined with parchment paper and place in the pre-heated oven until ready to serve.

Recipe makes: 25 pancakes
Serving Size: 5 pancakes
Nutrition Summary:  Calories: 213.8, Fat: 15.5 g, Carbs: 7 g, Protein: 13.1 g
Nutritionals calculated using the SparkRecipes Recipe Calculator.

Original Recipe, Culinary Styling and Photography by Kimberly Ritchie

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