Low Fat Savoury Pancakes

  • cooking time
    30 m
  • calories per serve
    424 cal
  • serves
    4
Baked ricotta:
150 g
Low fat ricotta cheese in one piece
2
Roma tomatoes (200g) quartered lengthways
Spray oil for cooking
1 sprig
Fresh rosemary leaves removed
Low fat pancakes:
1 cup
Self raising flour (150g)
1 cup
Plain flour (150g)
3
Egg whites
375 ml
NESTLÉ CARNATION Light & Creamy Evaporated Milk
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
312 g
424
22.1
6.9
33
65.3
15
775
37
399
Average Quantity
per:
100 g
136
7
2
11
21
5
248
12
128

Method

  1. Preheat oven to 220°c/200°c fan forced.

  2. Place ricotta in a small baking dish lined with baking paper. Arrange tomatoes around the ricotta, spray with oil spray;  sprinkle with rosemary; bake 30 minutes.

  3. Meanwhile, place flour in a medium bowl. Whisk in egg whites and NESTLÉ CARNATION Light & Creamy Evaporated Milk; stand for 5 minutes.

  4. Spray a non-stick frying pan with oil spray. Place over a medium heat; pour 1/4 cup (60ml) of batter in the pan and cook until bubbles appear. Flip pancake to cook other side; remove; repeat with remaining batter.

  5. Serve pancakes with ricotta cheese and tomatoes.

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