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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 908.73 Kcal (3805 kJ) | ||
| Calories from fat | 267.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.7g | 46% | |
|---|---|---|---|
| Cholesterol | 243.48mg | 81% | |
| Sodium | 681.67mg | 28% | |
| Potassium | 1059.44mg | 23% | |
| Total Carbs | 121.61g | 41% | |
| Sugars | 46.27g | 185% | |
| Dietary Fiber | 9.55g | 38% | |
| Protein | 38.81g | 78% | |
| Vitamin C | 8.1mg | 14% | |
| Iron | 3.1mg | 17% | |
| Calcium | 783.9mg | 78% | |
| Amount Per 100 g | |||
| Calories | 132.24 Kcal (554 kJ) | ||
| Calories from fat | 38.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.32g | 46% | |
|---|---|---|---|
| Cholesterol | 35.43mg | 81% | |
| Sodium | 99.2mg | 28% | |
| Potassium | 154.17mg | 23% | |
| Total Carbs | 17.7g | 41% | |
| Sugars | 6.73g | 185% | |
| Dietary Fiber | 1.39g | 38% | |
| Protein | 5.65g | 78% | |
| Vitamin C | 1.2mg | 14% | |
| Iron | 0.4mg | 17% | |
| Calcium | 114.1mg | 78% | |
* 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.
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