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Blueberry-Ricotta Pancakes

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Blueberry-Ricotta Pancakes

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

 

Yield

4 servings

Prep

15 min

Cook

15 min

Ready

30 min

Ingredients

Amount Measure Ingredient Features
½ cup whole-wheat pastry flour Camera
¼ cup all-purpose flour Camera
2 tablespoons all-purpose flour Camera
1 teaspoon sugar Camera
1 teaspoon baking powder Camera
¼ teaspoon baking soda Camera
½ teaspoon nutmeg
freshly grated
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¾ cup ricotta cheese
part-skim
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1 large eggs Camera
1 large egg whites Camera
½ cup buttermilk * Camera
1 teaspoon lemon zest
freshly grated
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1 tablespoon lemon juice Camera
2 teaspoons canola oil
divided
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¾ cup blueberries
fresh or frozen, not thawed
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Trans-fat Free, Low Sodium

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 ½ teaspoon oil and place over medium heat until hot.

Using a generous ¼ 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.

Serve warm with fresh berries and maple syrup.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 109g (3.8 oz)
Amount per Serving
Calories 166 30% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 52mg 17%
Sodium 69mg 3%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 4%
Sugars g
Protein 13g
Vitamin A 3% Vitamin C 7%
Calcium 7% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 
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