Butterscotch Crunch Ricotta Pancakes

By LadyJ1114

Ingredients

• 1/2 cup Ricotta Cheese
• 1 Tablespoon Sugar Free Butterscotch Instant Pudding Mix, dry
• 1 Egg
• 1 Tablespoon Sugar Free Torani Syrup (any flavor SF Vanilla, Caramel, etc.)
• 3 Tablespoons Multigrain Pancake Mix
• 1/4 cup Grape Nuts Cereal

Preparation

Step 1

Whiz all ingredients (except cereal) in mini food processor. I use whole milk ricotta, if you use part skim, drain first. Spray pan with non-stick spray. Cook on low till golden, top with a sprinkle of Grape Nuts, flip, pat flat, cook till done. Serve each pancake with a drizzle of warm Sugar Free Maple Syrup, SF Jam or Marmalade or Fruit. Makes 4 small pancakes or 8 silver dollar size.

These can be frozen between slices of wax paper or kept in the fridge a day or 2 and reheated (nuke 25 seconds) for breakfast during the week. Surprising good cold too. Leftovers usually get some SF jam, almond or peanut butter smeared on them, wrapped in foil and they become a great breakfast-on-the-go.