Blueberry-Ricotta Pancakes Recipe

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Ingredients:

Serving

1/2 cup whole wheat pastry flour
1/4 cup all-purpose flour
2 tbsp all-purpose flour
1 tsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp nutmeg
3/4 cup part-skim ricotta cheese
1 large egg
1 large egg white
1/2 cup fat-free buttermilk
1 tsp lemon zest
1 tbsp lemon juice
2 tsp canola oil
3/4 cup blueberries (fresh or frozen-unthawed)

Directions:

Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl.
Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth.
Stir the dry ingredients into the wet ingredients until just combined.
Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Using a generous 1/4 cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes.
Flip the pancakes and cook until golden brown, about 2 minutes more. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	232.65 Kcal (974 kJ)
Calories from fat	75.57 Kcal
		% Daily Value*
Total Fat	8.4g	13%
Cholesterol	60.8mg	20%
Sodium	465.5mg	19%
Potassium	297.31mg	6%
Total Carbs	29.14g	10%
Sugars	5.31g	21%
Dietary Fiber	1.88g	8%
Protein	10.29g	21%
Vitamin C	4.3mg	7%
Iron	0.8mg	4%
Calcium	205.6mg	21%

Amount Per 100 g
Calories	130.22 Kcal (545 kJ)
Calories from fat	42.3 Kcal
		% Daily Value*
Total Fat	4.7g	13%
Cholesterol	34.03mg	20%
Sodium	260.56mg	19%
Potassium	166.41mg	6%
Total Carbs	16.31g	10%
Sugars	2.97g	21%
Dietary Fiber	1.05g	8%
Protein	5.76g	21%
Vitamin C	2.4mg	7%
Iron	0.4mg	4%
Calcium	115.1mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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