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Ricotta Cheese Pancakes
- 3 tablespoons all-purpose flour
- 2 teaspoons SPLENDA® Granular
- 1 teaspoon baking powder
- 1/4 cup egg substitute
- 1/2 cup nonfat ricotta cheese
- 2 ounces fresh blueberries
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|Serving Size 1/2 of a recipe|
|Amount Per Serving|
|Total Fat 6.1g|
|Saturated Fat 3.3g|
|Total Carbohydrate 17.3g|
|Dietary Fiber 1g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|