Blueberry Cream Cheese Stuffed French Toast is a delicious, flavor-filled, decadent breakfast treat you will really enjoy!

I’m “typically” an eggs, English muffin or oatmeal kind of girl for my breakfast choices, BUT… every now and then I do love a decadent, over the top breakfast. A real gut-buster, but oh soooo good! This one definitely fits the bill for DECADENT!

My husband and I had the opportunity to have a weekend getaway on the Oregon coast (the town of Newport) several years ago. We especially enjoyed a breakfast out at one particular restaurant.

I ordered this dish, and was blown away with how amazing it tasted (French toast calories aside… *cough cough). I’ve remembered that yummy breakfast ever since, and last Fall I decided to try making my own version of it at home, and it was delicious! Here’s how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Blueberry and Cream Cheese-Stuffed French Toast

In medium sized bowl, combine cream cheese filling ingredients (with lemon zest for added flavor). Use a mixer or fork to blend well, until smooth. Set aside.

In a medium sized saucepan, place blueberries, water, cornstarch and granulated sugar. Cook on low heat, stirring occasionally, until blueberries “pop” (burst), and mixture has thickened. (approx. 5-6 minutes). Set aside; stir occasionally to cool.

In a large bowl, whisk together the eggs, milk, vanilla, and cinnamon.

Layering The French Toast For Cooking

To prepare, divide the cream cheese mixture evenly and spread on two pieces of French bread. Evenly top with some of the blueberry mixture. DO NOT USE ALL OF IT- SAVE SOME BLUEBERRY MIXTURE SEPARATELY TO SPOON OVER TOP OF FINISHED DISH.

Try hard to not place the blueberries all the way to the edge of the bread, or the sauce will run out while cooking. Place a piece of French bread on top of blueberries.

Time To Cook The Blueberry And Cream Cheese-Stuffed French Toast

Heat a large non-stick skillet (or grill pan) on medium heat. Melt butter in skillet.  Place each “sandwich” into egg mixture, one at a time, to soak up the egg mixture. Turn, to coat each side in the egg mixture.  Shake off excess, then place the French toast into a hot skillet.

Repeat with the other serving. Cook until bottom side is browned nicely, then very carefully turn the French toast to other side. Continue to cook until both sides are crispy and browned. This will take a few minutes.

Once cooked/browned, transfer French toast to serving plate. Spoon some of the reserved blueberry sauce over the top of the blueberry and cream cheese-stuffed French toast, then add a dollop of whipped cream, if desired. You’ll notice my whipped cream on this serving melted from the heat by the time I finally got a photo… oh well… you get the idea, right?

Serve and enjoy every bit of this decadent breakfast, THEN go for a long walk to work it off! I totally recommend that, by the way… ha ha! It’s all about BALANCE!

The stuffed French toast is high in calories (the equivalent of one large Cinnabon, by the way – yikes!). If you want to consume less calories but still enjoy this dish, cut it in half once you’re done cooking it, THEN add the blueberry topping! It will be messy, but GOOOOOD!

Have a great day! Make it a good one! And get those walking shoes out… you’re gonna need a walk after this scrumptious stuffed French toast breakfast!

Looking For More Decadent BREAKFAST Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some wonderfully decadent breakfast recipes, including:

• Lemon Ricotta Pancakes
• Blueberry French Toast Cups
• Classic French Toast
• Pumpkin Spice Waffles

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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Blueberry and Cream Cheese-Stuffed French Toast

Prep Time

15 mins

Cook Time

8 mins

Total Time

23 mins

 

Blueberry Cream Cheese Stuffed French Toast is a delicious, flavor-filled, decadent breakfast treat you will really enjoy!

Category: Breakfast

Cuisine: American

Keyword: blueberry stuffed french toast

Servings: 2 servings

Calories Per Serving: 803 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Cream Cheese Filling

• 1 teaspoon lemon zest
• 4 ounces cream cheese , low fat
• 1/4 cup powdered sugar
• 1/4 teaspoon vanilla extract

For Blueberry Sauce

• 1½ cups fresh blueberries
• 1 teaspoon cornstarch
• 2 Tablespoons granulated sugar
• 2 Tablespoons water

For French Toast

• 4 slices French bread , approx. 1" thick per slice
• 3 eggs
• 1/4 cup milk , low-fat
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 2 teaspoons butter
• Whipped cream , OPTIONAL for topping

US Customary - Metric

Instructions

1. In medium sized bowl, combine cream cheese filling ingredients. Use a mixer to blend until smooth. Set aside.

2. In a medium sized saucepan, place blueberries, cornstarch and granulated sugar.  Cook on low heat, stirring occasionally, until blueberries "pop" (burst), and mixture has thickened. (approx. 5-6 minutes). Set aside; stir occasionally to cool.

3. In a large bowl, whisk together the eggs, milk, vanilla, and cinnamon.

4. To prepare, divide the cream cheese mixture evenly and spread on two pieces of french bread. Evenly top with some of the blueberry mixture (DO NOT USE ALL OF IT-SAVE SOME BLUEBERRY MIXTURE SEPARATELY TO SPOON OVER TOP OF FINISHED DISH).  Try hard to not place the blueberries all the way to the edge of the bread, or the sauce will run out while cooking. Place a piece of french bread on top of blueberries.  

5. Heat a large non-stick skillet (or grill pan) on medium heat. Melt butter in skillet.  Place each "sandwich" into egg mixture, one at a time, to soak up the egg mixture. Turn, to coat each side in the egg mixture.  Shake off excess, then place french toast onto hot skillet. Repeat with other serving.  Cook until bottom side is browned nicely, then very carefully turn french toast to other side and continue to cook until both sides are crispy and browned. This will take a few minutes.

6. Once cooked/browned, transfer french toast to serving plate.  Spoon some of the reserved blueberry sauce over the top of the dish, then add a dollop of whipped cream, if desired. Serve and enjoy, THEN go for a long walk to work it off! (ha ha) 

Recipe Notes

NOTE: Caloric calculation does not include whipped cream topping (as it is optional).
TIP: If you wish to have less calories, cut the french toast in half after removing it from skillet, THEN cover the top with the blueberry filling, etc. Still all the taste, but half the calories!

Nutrition Facts

Blueberry and Cream Cheese-Stuffed French Toast

Amount Per Serving (2 slices)

Calories 803 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 10g63%

Cholesterol 288mg96%

Sodium 1067mg46%

Potassium 524mg15%

Carbohydrates 123g41%

Fiber 5g21%

Sugar 46g51%

Protein 29g58%

Vitamin A 910IU18%

Vitamin C 12mg15%

Calcium 221mg22%

Iron 6.2mg34%

* Percent Daily Values are based on a 2000 calorie diet.

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Creamy, filling, and absolutely delicious, Chocolate Banana Overnight Oats are a convenient, quick and satisfying breakfast that can be made ahead of time!

If you appreciate having a “ready to eat breakfast” waiting for you when you stumble sleepy-eyed into the kitchen in the morning, you will enjoy the convenience of Chocolate Banana Overnight Oats! Simply make them before you go to bed, and BOOM… they will be ready and waiting for you… thick, creamy and delicious in the morning!

I’ve made overnight oats many times, and really like the convenience of this filling, delicious breakfast item! I think you will enjoy them, too, so I’m sharing this recipe here today.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page 

How Do I Make These Chocolate Banana Overnight Oats?

Here are the cast of characters for this flavorful version: You will need old fashioned oats, cocoa powder, cinnamon, chia seeds, vanilla extract, lite coconut milk, a banana, and pure maple syrup.

It only takes a couple of minutes to mix everything together. Once mixed, all you will need to do is cover and refrigerate them overnight. That’s it! All that’s left to do is enjoy them the next morning!

The recipe, as written below, below makes 1 serving. I doubled the recipe to have two of these pint jars of creamy oats ready to eat, so my photos reflect that. These yummy chocolate banana overnight oats are so easy to make!

Begin by adding all ingredients, except for banana and maple syrup to jar. You will need to give the ingredients a good stir, to fully mix them together. Once mixed, You can add the banana slices. Drizzle with maple syrup, if using. NOTE: maple syrup is optional; use only if a sweeter taste is desired.

Once ALL ingredients are mixed, add a tiny bit more coconut milk (about a Tablespoon) to loosen up the oats a bit, then give it another good stir. You can see that the chocolate banana overnight oats mixture came right up to the top of the cute little pint jars!

Ready To Eat Some Chocolate Banana Overnight Oats?

Now you will need to cover containers tightly with plastic wrap! Place jars in the refrigerator overnight.  In the morning, the chocolate banana overnight oats will have firmed up quite a bit (almost to a pudding consistency) by the time you’re ready to eat!

If desired, garnish each jar with a couple fresh slices of banana, then dig in and enjoy this simple, yet filling breakfast!

That’s how easy it is to make this simple dish for a scrumptious, quick and convenient breakfast. If you enjoy this recipe you might enjoy my other overnight oat recipes for Blueberry Cinnamon Overnight Oats,  Banana Coconut, Apple Cinnamon, Peach Cobbler, or Strawberry Coconut Overnight Oats!

The jars of chocolate banana overnight oats will keep in the refrigerator for 2-3 days after making them. You can make several jars ahead of time to conveniently grab when you are hungry! Sure hope you will consider trying these Chocolate Banana Overnight Oats! They’re really good!  Have a wonderful day, friends. Don’t forget to check out ALL of my recipes in the Recipe Index, which is located at the top of the page.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: https://www.organizeyourselfskinny.com/2015/07/02/banana-chocolate-overnight-oats/

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Chocolate Banana Overnight Oats

Prep Time

5 mins

Cook Time

0 mins

Overnight Refrigeration

8 hrs

Total Time

5 mins

 

Chocolate Banana Overnight Oats are creamy, filling, absolutely delicious, and a convenient, quick and satisfying breakfast that can be made ahead of time!

Category: Breakfast

Cuisine: American

Keyword: chocolate banana overnight oats

Servings: 1 serving

Calories Per Serving: 318 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1/2 cup old fashioned rolled oats
• 1/2 Tablespoon cocoa powder
• 1/2 teaspoon chia seeds
• 1/8 teaspoon cinnamon
• 1/4 teaspoon vanilla extract
• 1/2 cup lite coconut milk , unsweetened
• 1/2 banana , peeled/chopped
• 1 teaspoon pure maple syrup (OPTIONAL) , plus more if desired

US Customary - Metric

Instructions

1. Place all ingredients, except for banana and maple syrup into pint sized jar or container. Give the ingredients a good stir, to fully mix together. 

2. Once mixed together, add banana slices. Drizzle with maple syrup, if using, (maple syrup is optional, use if a sweeter taste is desired) to jars. Stir. Once ALL ingredients are mixed together, add additional milk (if desired) to loosen up the oats a bit, then stir well, to blend.

3. Cover jars with plastic wrap, and refrigerate overnight.  When ready to serve, garnish with additional banana slices (if desired).  Oats will keep for 2-3 days when stored tightly covered in refrigerator.

Recipe Notes

Maple syrup is optional, if a sweeter taste is desired. It is not calculated in the caloric count.

Nutrition Facts

Chocolate Banana Overnight Oats

Amount Per Serving (1 serving)

Calories 318 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 8g50%

Sodium 98mg4%

Potassium 395mg11%

Carbohydrates 47g16%

Fiber 7g29%

Sugar 7g8%

Protein 6g12%

Vitamin C 5.1mg6%

Calcium 34mg3%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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5 minutes prep time is all you need to make a family friendly breakfast of Overnight Banana Coconut Oats! A quick, easy and delicious dish everyone will enjoy!

Have you ever made overnight oats before? I would like to recommend these Overnight Banana Coconut Oats today, for your consideration! Take a couple minutes to mix up the ingredients, and simply refrigerate them while you sleep, then wake up to a thick and creamy cup of “ready to go DELICIOUS oatmeal” the next morning!

I really like the idea of having overnight oats ready to grab and go in the morning. There’s no fuss- just a hearty, filling, DELICIOUS breakfast to enjoy with my coffee!

It couldn’t be easier to make banana coconut oats, with a few ingredients! Make a few up and go to bed at night, knowing your breakfast will be waiting for YOU!  Here’s how to make one serving:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Overnight Banana Coconut Oats

In an airtight container with a lid (I used a pint sized Mason jar), place rolled oats, sliced banana, vanilla extract, chia seeds, shredded coconut, and pure maple syrup. NOTE: If you want more coconut flavor, you can also add a very small bit of coconut extract.  I didn’t find it necessary, but it is an option!

Add unsweetened coconut milk until the oats are fully covered. Give the ingredients a good stir, until they are completely mixed together. If necessary, you might need to add a bit more coconut milk to ensure the ingredients are covered.

This is what the overnight banana coconut oats looked like after mixing.  Place a lid on the jar or container, and refrigerate overnight.

The next morning, remove jar from refrigerator and remove lid.  Overnight the oats will have absorbed quite a bit of the coconut milk, leaving a creamy, thicker consistency of oats. You can add in a bit more coconut milk, to thin out the oats more and loosen them up, if desired. Give the oats a good stir, and they are ready to eat cold (no, you don’t heat them!).

See how thick the banana coconut oats have become after being refrigerated overnight? They taste wonderful cold, too… kind of like pudding!

The recipe as written below will yield ONE serving, but is easily doubled or tripled to make several more servings. Overnight banana coconut oats can be prepared 2-3 days in advance.  If you enjoy the flavors of coconut and banana, you will enjoy this easy breakfast that will also fill you up!

Looking for More OVERNIGHT OAT Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. You might also enjoy my other overnight oats recipes, including:

• Strawberry Coconut
• Chocolate Banana
• Apple Cinnamon
• Peach Cobbler

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: Tammy, at https://www.organizeyourselfskinny.com/2017/07/05/banana-coconut-overnight-oats/

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Overnight Banana Coconut Oats

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

 

5 minutes prep time is all you need to make a family friendly breakfast of Overnight Banana Coconut Oats! A quick, easy and delicious dish everyone will enjoy!

Category: Breakfast

Cuisine: American

Keyword: overnight banana coconut oats

Servings: 1 serving

Calories Per Serving: 581 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1/2 cup old fashioned rolled oats (not instant)
• 1/2 very ripe banana , sliced thin
• 1/4 teaspoon vanilla extract
• 1 Tablespoon shredded coconut (unsweetened preferred)
• 1 teaspoon chia seeds
• 2 teaspoon pure maple syrup
• 1/2 cup unsweetened coconut milk (plus more, if necessary)
• 1/8 teaspoon coconut extract (OPTIONAL-use only if more coconut flavor desired)

US Customary - Metric

Instructions

1. Place all ingredients (except coconut milk) in a mason jar or container with a lid. Give ingredients a stir until combined.
2. Pour coconut milk into container. Stir well. Make sure the ingredients are fully covered by coconut milk. Add additional coconut milk (if necessary), to cover. Seal jar or container. Refrigerate overnight.
3. When ready to serve, remove from refrigerator, remove lid, and give oats a stir. Stir in additional coconut milk, if desired, to thin out the oats a bit.
4. Serve, and enjoy!

Recipe Notes

Oats can be prepared 2-3 days in advance, if desired.

Nutrition Facts

Overnight Banana Coconut Oats

Amount Per Serving (1 serving)

Calories 581 Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 28g175%

Sodium 42mg2%

Potassium 673mg19%

Carbohydrates 62g21%

Fiber 9g38%

Sugar 23g26%

Protein 9g18%

Vitamin C 8.5mg10%

Calcium 81mg8%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

If you are looking for a decadent breakfast that is easy to prepare and incredibly DELICIOUS, may I suggest Lemon Ricotta Pancakes? Easily made from scratch, light and fluffy, and infused with lemon flavor, this is one breakfast your family and friends will remember!

I first tasted lemon ricotta pancakes last Fall when my husband and I enjoyed a 4 day getaway to Bend, Oregon. Oh my goodness! We stumbled upon a restaurant called The McKay Cottage Restaurant (voted best breakfast restaurant in Bend, every year since 2010), and had a wonderful breakfast there.

Our meal was so good, we ended up going back again the next day, and thoroughly enjoyed their incredible lemon ricotta pancakes! Soooo good! Look how scrumptious they looked when served to us! YUM!

Once we returned home, I vowed to eventually make them from scratch, so we could enjoy them here in our home, instead of a restaurant 4 hours away from us! I searched online for a recipe that sounded perfect, and picked this one!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Lemons, Lemons, Lemons!

Right before Christmas, I received a box of fresh, homegrown Meyer lemons from my dear friend Lenita, in Southern California. I KNEW I had to use a few of those extraordinary lemons to make some pancakes… STAT!  So I did, and yes…they were amazing! Here’s how easy it is to make a batch of these fluffy and delicious pancakes from scratch!:

Make The Batter For Lemon Ricotta Pancakes

Whisk together flour, sugar, salt, baking soda and baking powder in a large mixing bowl.

In a separate mixing bowl, whisk eggs until blended. Add ricotta cheese, milk and vanilla extract. Whisk these very well, so the ingredients are fully blended.

Pour the wet ingredients into the bowl with the dry ingredients. Stir until all ingredients are fully combined (do not OVERMIX!). Add fresh squeezed lemon juice and lemon zest; stir only until they are incorporated into batter.

Cook the Lemon Ricotta Pancakes

Lightly spray, butter or grease a griddle or large skillet. Heat griddle until very hot, then pour 1/3 cup of batter for each pancake onto hot griddle. Make sure to leave enough space between them, so they do not run into each other.

Cook a couple minutes, until bubbles form on top of batter. Flip over, and cook the other side for a couple minutes or until the bottom is golden brown. Repeat process with remaining batter (you can keep the cooked pancakes in the oven on a low temperature to keep them warm).

Serve The Pancakes!

When ready to serve, place stack of pancakes onto individual plates. Sift powdered sugar over the top of the pancakes and garnish with fresh fruit (if desired).

I tend to “eat with my eyes” first, so I “fancied” the pancakes up a bit (like the restaurant did)! I used thin lemon slices, raspberries and blueberries. Sliced fresh strawberries would be pretty, as well!

Serve warm, with maple syrup or whipped cream!  Take a big bite and enjoy this decadent breakfast treat! They taste WONDERFUL, and LOOK pretty good, too!

I really hope you will consider trying this recipe… the lemon ricotta pancakes are EASY to prepare, and would be perfect for a weekend breakfast with family or friends! You’ll definitely enjoy these absolutely delicious pancakes! They’re so good I bet you’ll want to make them again… and again!  Have a great day!

Looking For More PANCAKE Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some delicious pancake recipes, including:

• Apple Pie Pancakes
• Pumpkin Chocolate Chip Pancakes
• Homemade Blueberry Pancakes

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: Ashley, at https//bakerbynature.com/lemon-ricotta-pancakes/

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Lemon Ricotta Pancakes

Prep Time

10 mins

Cook Time

3 mins

Total Time

13 mins

 

Lemon Ricotta Pancakes are easily made from scratch, light and fluffy, and infused with lemon flavor, for an absolutely delicious breakfast you'll remember!

Category: Breakfast

Cuisine: American

Keyword: lemon ricotta pancakes

Servings: 16 pancakes

Calories Per Serving: 115 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 cups all purpose flour
• 1/4 cup granulated sugar
• 3/4 teaspoon salt
• 3/4 teaspoon baking powder
• 1½ teaspoons baking soda
• 2 eggs (large)
• 1½ cups milk
• 1 cup ricotta cheese (full fat is best!)
• 1½ teaspoons vanilla extract
• 1/4 cup freshly squeezed lemon juice (approx. 2 large lemons)
• 2 teaspoons lemon zest

For Garnish/Serving (if desired):

• Powdered sugar (sifted), Fresh fruit, or whipped cream
• Maple syrup

US Customary - Metric

Instructions

1. Whisk together flour, sugar, salt, baking soda and baking powder in a large mixing bowl.
2. In a separate mixing bowl, whisk eggs until blended. Add ricotta cheese, milk and vanilla extract. Whisk these very well, so the ingredients are fully blended. Pour the wet ingredients into the bowl with the dry ingredients. Stir until all ingredients are fully combined (do not OVERMIX!). Add fresh squeezed lemon juice and lemon zest; stir only until they are incorporated into batter.
3. Lightly spray, butter or grease a griddle or large skillet. Heat griddle until hot, then pour 1/3 cup of batter for each pancake onto hot griddle. Make sure to leave enough space between them, so they do not run into each other. Cook a couple minutes, until bubbles form on top of batter. Flip over, and cook the other side for a couple minutes or until the bottom is golden brown. Repeat process with remaining batter (you can keep the cooked pancakes in the oven on a low temperature to keep them warm).
4. When ready to serve, place stack of pancakes onto individual plates. Sift powdered sugar over the top of the pancakes and garnish with fresh fruit (if desired). Serve warm, with maple syrup or whipped cream, and ENJOY!

Recipe Notes

The pancakes can easily be frozen. Place a sheet of wax paper between each room temp. pancake, wrap securely in aluminum foil or resealable plastic storage bag, and store in freezer. Reheat pancakes (in oven or microwave) for another meal. 
*Caloric count does not include powdered sugar garnish or maple syrup.

Nutrition Facts

Lemon Ricotta Pancakes

Amount Per Serving (1 pancake)

Calories 115 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 29mg10%

Sodium 242mg11%

Potassium 96mg3%

Carbohydrates 17g6%

Sugar 4g4%

Protein 4g8%

Vitamin A 140IU3%

Vitamin C 1.8mg2%

Calcium 73mg7%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!