Blueberry-Ricotta Pancakes

This light pancakes taste so great, light, savory, they can be served as dessert, breakfast, all love them.

30 minutes Prep: 15 minutes Cook: 15 minutes

166 calories per serving view nutrition facts

happyzhangbo

5 servings suggest servings

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Ingredients

1/2	cup	pastry flour, whole wheat
1/4	cup	flour, all-purpose
2	tablespoons	flour, all-purpose
1	teaspoon	sugar
1	teaspoon	baking powder
1/4	teaspoon	baking soda
1/2	teaspoon	nutmeg	freshly grated
3/4	cup	ricotta cheese	part-skim
1	large	egg
1	large	egg white
1/2	cup	buttermilk, non-fat
1	teaspoon	lemon zest	freshly grated
1	tablespoon	lemon juice
2	teaspoons	canola oil	divided
3/4	cup	blueberries	fresh or frozen, not thawed

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

Serving Size 87g

Amount per Serving

Calories 166 30% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 2.0g	10%
Trans Fat 0.0g
Cholesterol 52mg	17%
Sodium 69mg	3%
Total Carbohydrate 23.0g	8%
Dietary Fiber 1.0g	4%
Sugars 3.0g
Protein 6.0g	13%

Vitamin A	3%		Vitamin C	7%
Calcium	7%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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