How To Make Blueberry and Ricotta Pancakes

How To Make Blueberry and Ricotta Pancakes
How To Make Blueberry and Ricotta Pancakes

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Serve these light Blueberry and Ricotta with Chunky Blueberry Sauce, maple syrup or honey. Sprinkling the berries on top of the cooking pancakes ensures even distribution. Keep finished pancakes warm in a 200°F oven, if desired, while cooking the rest.

Ingredients

  • ½ cup 1/2 cup whole-wheat pastry flour (see Source)
  • ¼ tablespoon 1/4 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon freshly grated nutmeg
  • ¾ cup part-skim ricotta cheese
  • 1 large egg
  • 1 large egg white
  • ½ cup 1/2 cup nonfat buttermilk (see Tip)
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice
  • 2 teaspoons canola oil, divided
  • ¾ cup fresh or frozen (not thawed) blueberries

Directions

  • Step 1 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.
  • Step 2 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

Serving Size: 2 PancakesPer Serving:237.2 calories; protein 11.8g 24% DV; carbohydrates 29.6g 10% DV; exchange other carbs 2; dietary fiber 2.6g 10% DV; sugars 5.9g; fat 7.7g 12% DV; saturated fat 2.9g 14% DV; cholesterol 61.4mg 21% DV; vitamin a iu 261.6IU 5% DV; vitamin c 4.8mg 8% DV; folate 14.7mcg 4% DV; calcium 169.2mg 17% DV; iron 1mg 6% DV; magnesium 13.7mg 5% DV; potassium 134.2mg 4% DV; sodium 321.8mg 13% DV; thiamin 0.1mg 9% DV; added sugar 1g.Exchanges: 

2 Starch, 1 Medium-Fat Meat