Orange-Ricotta Pancakes

Vegetarian
Health score
4%
Orange-Ricotta Pancakes
45 min.
5
173kcal

Suggestions


Start your day on a delicious note with these delightful Orange-Ricotta Pancakes! Perfect for a leisurely brunch or a cozy breakfast, these pancakes are not only vegetarian but also packed with flavor and nutrition. Imagine fluffy pancakes infused with the bright, zesty notes of fresh orange juice and the creamy richness of ricotta cheese. Each bite offers a perfect balance of sweetness and tang, making them a delightful treat for both kids and adults alike.

What sets these pancakes apart is their light and airy texture, thanks to the whipped egg whites that are gently folded into the batter. This technique ensures that every pancake is fluffy and tender, creating a melt-in-your-mouth experience. Plus, with only 173 calories per serving, you can indulge without the guilt!

Whether you're hosting a weekend brunch or simply treating yourself to a special morning meal, these Orange-Ricotta Pancakes are sure to impress. Serve them with a drizzle of maple syrup, a sprinkle of powdered sugar, or even a dollop of yogurt for an extra touch of indulgence. Get ready to elevate your breakfast game with this delightful recipe that combines the best of citrus and creamy goodness!

Ingredients

  • 0.5 teaspoon double-acting baking powder 
  • 0.3 teaspoon baking soda 
  • large egg whites 
  • large egg yolks 
  • 0.3 cup milk fat-free
  • 0.7 cup flour all-purpose
  • tablespoons orange juice fresh
  • 0.3 teaspoon orange rind grated
  • ounces part-skim ricotta cheese 
  • 0.3 teaspoon salt 
  • 0.3 cup sugar 

Equipment

  • bowl
  • frying pan
  • knife
  • blender
  • measuring cup

Directions

  1. Lightly spoon flour into a dry measuring cup, and level with a knife.
  2. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. Combine ricotta cheese and next 4 ingredients (cheese through yolks), and add to the flour mixture, stirring until smooth. Beat egg whites at high speed of a mixer until stiff peaks form. Gently fold one-fourth of egg whites into cheese mixture; gently fold in remaining egg whites.
  4. Spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.

Nutrition Facts

Calories173kcal
Protein18.35%
Fat22.46%
Carbs59.19%

Properties

Glycemic Index
64.47
Glycemic Load
16.84
Inflammation Score
-3
Nutrition Score
6.5639130129762%

Flavonoids

Eriodictyol
0.01mg
Hesperetin
0.81mg
Naringenin
0.15mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:173.31kcal
8.67%
Fat:4.3g
6.62%
Saturated Fat:1.85g
11.54%
Carbohydrates:25.51g
8.5%
Net Carbohydrates:25.03g
9.1%
Sugar:11.47g
12.74%
Cholesterol:115.8mg
38.6%
Sodium:277.95mg
12.08%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.91g
15.82%
Selenium:18.48µg
26.4%
Vitamin B2:0.27mg
16.16%
Folate:50.71µg
12.68%
Phosphorus:114.93mg
11.49%
Vitamin B1:0.17mg
11.08%
Calcium:104.07mg
10.41%
Iron:1.21mg
6.71%
Manganese:0.13mg
6.26%
Vitamin B12:0.34µg
5.62%
Vitamin B3:1.06mg
5.32%
Vitamin B5:0.51mg
5.14%
Vitamin A:251.41IU
5.03%
Vitamin D:0.7µg
4.68%
Zinc:0.65mg
4.3%
Vitamin C:3.54mg
4.29%
Potassium:117.06mg
3.34%
Vitamin B6:0.06mg
2.87%
Magnesium:11.26mg
2.81%
Copper:0.05mg
2.32%
Vitamin E:0.29mg
1.92%
Fiber:0.47g
1.9%
Source:My Recipes