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Ricotta Pancakes - Savoury Version

Course: Breakfast, Desserts
Cuisine: Vegetarian
Time: Max 10 min
Calories: 150 - 450 kcal
Type: meal plan recipes
Total Time: 10 minutes
Servings: 1 big pancake
Calories: 319kcal
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US Customary - Metric

Ingredients

  • 2 eggs
  • ⅓ cup (125 g) ricotta (⅓ cup = 125g)
  • 1 pinch salt
  • 1 tsp olive oil

Toppings:

  • 1 tsp marmite (aka vegemite)

Optional:

  • 2 tbsp (1 tbsp) flax seeds (for a healthy dose of omega 3)

Instructions

  • Beat the eggs, ricotta and salt (and flax seeds if using) together well with a fork or whisk. Alternatively use a hand blender, just pulsing a little. Don't overwhisk it into a watery mess.
  • Heat up the oil in a pan and fry the pancake mix slowly on a low-medium heat, flipping when bubbles have stopped on the face-up side. Cook with a lid on, if possible.
  • Slide onto a plate and serve with topping of choice.

Nutrition

Calories: 319kcal | Carbohydrates: 4g | Protein: 22g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 369mg | Sodium: 410mg | Potassium: 334mg | Fiber: 1g | Sugar: 1g | Vitamin A: 840IU | Calcium: 219mg | Iron: 2mg