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Sweet Potato Ricotta Pancakes
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Nutrition Facts
Serving Size 162 g
(Approx. 6 Servings)
Amount Per Serving
Calories 330 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 110 mg 37%
Sodium 380 mg 16%
Total Carbohydrate 31 g 10%
Dietary Fiber 2 g 8%
Sugars 8 g
Protein 12 g
Vitamin A 140% • Iron 10%
Vitamin C 10% • Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Sweet Potato Ricotta Pancakes
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Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 large eggs, separated
1 cup(s) whole milk ricotta
7 .0500 Oz VegiRice Sweet Potato Rice
3/4 cup(s) milk
1 Tsp cinnamon
1/2 Tsp ginger
1/2 Tsp vanilla extract
1 1/2 cup(s) H-E-B Buttermilk Pancake & Waffle Mix
4 Tbsp salted butter, melted
1 sprayable canola oil
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Instructions

1
Separate eggs. Beat whites with a hand mixer until it forms stiff peaks.
2
In a separate bowl add ricotta, egg yolks, sweet potato rice, milk, cinnamon, ginger and vanilla. Beat ricotta mixture together until smooth.
3
Add pancake mix and melted butter. Beat just until incorporated. Gently fold egg whites into batter.
4
Preheat a large skillet over medium.
5
Spray pan with a few short bursts of spray oil and cook pancakes in batches.
6
Top with maple syrup as desired.
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