blueberry ricotta pancakes

Name: blueberry ricotta pancakes Recipe
Yield: 8
Ingredients: 1/2 cup whole-wheat pastry flour (see Source); 1/4 cup 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 (see Tip); 1 teaspoon freshly grated lemon zest; 1 tablespoon lemon juice; 2 teaspoons canola oil divided; 3/4 cup fresh or frozen (not thawed) blueberries

Number of Servings: 8

Ingredients

1/2 cup whole-wheat pastry flour, (see Source)1/4 cup plus 2 tablespoons all-purpose flour1 teaspoon sugar1 teaspoon baking powder1/4 teaspoon baking soda1/2 teaspoon freshly grated nutmeg3/4 cup part-skim ricotta cheese1 large egg1 large egg white1/2 cup nonfat buttermilk, (see Tip)1 teaspoon freshly grated lemon zest1 tablespoon lemon juice2 teaspoons canola oil, divided3/4 cup fresh or frozen (not thawed) blueberries

Directions

Number of Servings: 8

Recipe submitted by SparkPeople user MISSMAGGIE416.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 111.8
Total Fat: 2.9 g
Cholesterol: 34.0 mg
Sodium: 91.8 mg
Total Carbs: 15.7 g
Dietary Fiber: 1.8 g
Protein: 5.9 g

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