Blueberry Ricotta Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 1/4 cup all purpose flour2 Tbsp Sugar1 Tbsp Brown Sugar1/2 Tbsp Baking Powder1 tsp Baking sodaPinch Kosher Salt2 Egg Whites (whipped to medium peaks)1 cup buttermilk1 tsp pure vanilla extract1/2 cup Ricotta Cheese1 cup fresh or frozen blueberries thawed3 tbsp unsalted butter
In a large bowl sift together the dry ingredients. In a 2nd bowl, whisk together wet ingredients, excluding the egg whites. In a very clean 3rd bowl, whip the 2 egg whites until medium peaks form. Slowly combine the dry mixture into the wet. Gently fold in the egg whites, only until just incorporated. Lastly add the blueberries. Spray or butter a non-stick griddle. Place over medium heat until hot. Dip out pancake mixture. cook for 2 minutes on first side, gently flip the pancake, and cook another 2 minutes on the second side. Serve with Real maple syrup.
Number of Servings: 3
Recipe submitted by SparkPeople user FORMY4GUYS.
Number of Servings: 3
Recipe submitted by SparkPeople user FORMY4GUYS.
Nutritional Info Amount Per Serving
- Calories: 418.4
- Total Fat: 15.7 g
- Cholesterol: 43.8 mg
- Sodium: 545.3 mg
- Total Carbs: 56.7 g
- Dietary Fiber: 2.8 g
- Protein: 13.7 g
Member Reviews