Blueberry Cheesecake Ricotta Pancakes

Source: Eggface


4 pancakes


  • 1/2 cup Ricotta Cheese
  • 1 Egg, beaten
  • 1 Tablespoon Sugar Free Torani Syrup (Sugar Free Vanilla, Caramel, French Vanilla)
  • 1 Tablespoon Sugar Free Cheesecake Pudding Mix, dry
  • 3 Tablespoons Multigrain Pancake Mix
  • 25-30 Blueberries (about 3 or 4 per pancake)


Mix all ingredients together. I use whole milk ricotta, if you use part skim, drain first.
Spray pan with non-stick spray.
Spoon a dollop of mixture in pan and pat flat.
Add blueberries.
Cook on low till golden, flip, pat flat, cook till done.
Serve each pancake with a drizzle of warm Sugar Free Maple Syrup or delicious just plain.

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