Ingredients Jump to Instructions ↓

  1. 3 eggs

  2. 3 tablespoons Atkins Bake Mix

  3. 1/4 teaspoon salt

  4. 1/3 cup heavy cream

  5. 3/4 cup ricotta cheese

  6. 1/4 cup sugar free any flavor fruit preserves

  7. 1 packet sugar substitute

  8. 1 1/2 tablespoons butter

  9. The cheesecake-inspired filling is not too sweet to serve for brunch. Once you've mastered making the pancakes, vary the flavor of the filling by trying different fruit spreads.

  10. 1. In a medium bowl, whisk eggs, bake mix and salt until smooth. Gradually whisk in cream. Let stand 5 minutes.

  11. 2. Press ricotta through a fine sieve into a small bowl. Mix in fruit spread and sugar substitute.

  12. 3. Melt butter in a small nonstick skillet over medium heat. Pour in 2 tablespoons batter and tilt pan coat bottom. Cook until golden on bottom; turn over. Cook 1 minute more. Transfer to a plate. Repeat with remaining batter.

  13. 4. Spread pancakes with ricotta mixture and roll up.


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