Blueberry Ricotta Pancakes
Are you looking for a healthy breakfast the whole family will enjoy? Try these blueberry ricotta pancakes!
These pancakes received the stamp of approval from Patricia Hertz, registered dietitian with the Center for Fitness & Health at Adventist HealthCare Shady Grove Medical Center. She recommended this recipe as a healthy alternative for a beloved breakfast option.
Recipe Card
Ingredients
- 1/2 cup of whole-wheat pastry flour (see Source)
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon of sugar
- 1 teaspoon of baking powder
- ¼ teaspoon of baking soda
- ½ teaspoon of freshly grated nutmeg
- ¾ cup of part-skim ricotta cheese
- 1 large egg
- 1 large egg white
- 1/2 cup of nonfat buttermilk
- 1 teaspoon of freshly grated lemon zest
- 1 tablespoon of lemon juice
- 2 teaspoons of canola oil, divided
- ¾ cup of fresh or frozen (not thawed) blueberries
Instructions
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Whisk the whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl.
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Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth.
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Stir the dry ingredients into the wet ingredients until just combined.
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Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot.
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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.
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Flip the pancakes and cook until golden brown.
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Repeat with the remaining oil, batter and berries.
Nutrition
4 Servings Per Recipe (2 pancakes each)
- Calories 237
- 8g Fat
- 30g Carbs
- 12g Protein
*Note: Nutrition facts may vary depending on optional ingredients used, brand variation and food preparation.
Source: EatingWell.com
