Directions:
- In a bowl, combine flour, Splenda, and baking powder. Stir in egg substitute and ricotta cheese until well blended. Gently fold in blueberries.
- Pour 1/4 cup batter onto hot griddle for each pancake. Cook until bubbles form on top, then turn to brown other side. Serve immediately with choice of condiments.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 299.6 Kcal (1254 kJ) | ||
| Calories from fat | 107.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.96g | 18% | |
|---|---|---|---|
| Cholesterol | 200.53mg | 67% | |
| Sodium | 291.03mg | 12% | |
| Potassium | 571.49mg | 12% | |
| Total Carbs | 22.41g | 7% | |
| Sugars | 9.34g | 37% | |
| Dietary Fiber | 0.97g | 4% | |
| Protein | 24.78g | 50% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 1.2mg | 7% | |
| Calcium | 335.5mg | 34% | |
| Amount Per 100 g | |||
| Calories | 224.16 Kcal (939 kJ) | ||
| Calories from fat | 80.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.95g | 18% | |
|---|---|---|---|
| Cholesterol | 150.04mg | 67% | |
| Sodium | 217.75mg | 12% | |
| Potassium | 427.59mg | 12% | |
| Total Carbs | 16.77g | 7% | |
| Sugars | 6.99g | 37% | |
| Dietary Fiber | 0.72g | 4% | |
| Protein | 18.54g | 50% | |
| Vitamin C | 2.3mg | 5% | |
| Iron | 0.9mg | 7% | |
| Calcium | 251mg | 34% | |
* 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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