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Spoil Mum this Mother’s Day with these mouth watering recipes from New Atkins.
Whisk together eggs, soy flour and salt, once smooth gradually whisk in cream.
Leave to stand for 5 minutes. In a separate bowl mix together ricotta, fruit spread and sugar substitute.
Melt a small portion of butter in a fry pan over medium heat.
Pour around 2 tbsp of batter into pan tilt to coat the coat bottom.
Cook until puffed and golden on bottom, turn over and cook until bottom starts to brown.
Transfer to a plate. Repeat with remaining butter and batter.
Spread pancakes with ricotta mixture, roll, garnish with fresh raspberries and serve.
Carbohydrates per serve: 3.4 grams
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