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Raspberry and Ricotta Pancakes

Spoil Mum this Mother’s Day with these mouth watering recipes from New Atkins.


  • 3 tbsp soy flour

  • 3 large eggs

  • 1/3 heavy whipping cream

  • 1½ tbsp butter

  • 2/3 cup whole ricotta cheese

  • ¼ cup sugar free raspberry jam

  • ½ cup fresh raspberries

  • 2 tsp sweetener


  • 1.

    Whisk together eggs, soy flour and salt, once smooth gradually whisk in cream.

  • 2.

    Leave to stand for 5 minutes. In a separate bowl mix together ricotta, fruit spread and sugar substitute.

  • 3.

    Melt a small portion of butter in a fry pan over medium heat.

  • 4.

    Pour around 2 tbsp of batter into pan tilt to coat the coat bottom.

  • 5.

    Cook until puffed and golden on bottom, turn over and cook until bottom starts to brown.

  • 6.

    Transfer to a plate. Repeat with remaining butter and batter.

  • 7.

    Spread pancakes with ricotta mixture, roll, garnish with fresh raspberries and serve.


Carbohydrates per serve: 3.4 grams

For more information and delicious recipes, visit: Atkins

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