Photo: Mariana Medvedeva
Estimated Nutrition (whole recipe, rough)
1030
Calories
41g
Protein
31g
Fat
140g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup of soy flour
- ⅓ cup unprocessed bran (optional)
- 1 cup whole milk ricotta cheese
- 3 eggs
- ⅓ cup of heavy cream
- ¼ tsp cinnamon
- ⅓ cup of Splenda
- 1 tps baking powder
- ⅛ tsp nutmeg
- 1 tsp pure vanilla extract
- ½ cup blueberries
- PAM cooking spray
Directions
1
Combine soy flour, bran, ricotta, eggs, cream, Splenda, baking powder, cinnamon, nutmeg, and vanilla.
2
Whisk or use an electric mixer until combined.
3
Fold in blueberries.
4
Spray pan with PAM, and cook like normal pancakes.
5
They are ready to be flipped when you see bubbles! serve with butter and lots of sugar free maple syrup! enjoy!.
Recipe sourced from
fandom