Blueberry-Ricotta Pancakes Recipe

Looking for an easy Blueberry-Ricotta Pancakes recipe? Learn how to make Blueberry-Ricotta Pancakes using healthy ingredients.


Submitted by christinavt

Makes 4 servings



Serve these light pancakes 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. From eatingwell.com. whole-wheat pastry flour, all-purpose flour, sugar , baking powder , baking soda , nutmeg , ricotta cheese , egg , egg white, buttermilk, lemon zest, lemon juice , canola oil, blueberries cvt

Recipe Ingredients for Blueberry-Ricotta Pancakes

1/2 cup whole wheat pastry flour (89278)
1/4 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
3/4 cup part-skim ricotta cheese
1 large egg
1 large egg white
1/2 cup (nonfat) buttermilk or 1 1/2 tsp lemon juice mixed into 1/2 cup milk
1 teaspoon freshly grated lemon zest (9156)
1 tablespoon lemon juice
2 teaspoons canola oil, divided
3/4 cup (fresh or frozen) blueberries

Recipe Directions for Blueberry-Ricotta Pancakes

  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.

  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.

Categories

Berries, Dairy, Breakfast, Brunch, American, Fry, Vegetarian

Nutrition Facts
Serving Size 161.3g
Amount Per Serving
Calories
241
Calories from Fat
72
% Daily Value*
Total Fat
8.0g
12%
Saturated Fat
3.1g
15%
Trans Fat
0.0g
Cholesterol
68mg
23%
Sodium
202mg
8%
Potassium
301mg
9%
Total Carbohydrates
30.0g
10%
Dietary Fiber
2.6g
10%
Sugars
5.7g
Protein
11.7g
Vitamin A 5% Vitamin C 9%
Calcium 23% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • High in selenium
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