Ricotta and Blueberry Pancakes

Name: Ricotta and Blueberry Pancakes Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Ingredients: 3 T unbleached flour; 2 t Splenda; 1 t baking soda; 1/2 t cinnamon(optional); 2 egg whites; 1/2 c part-skim ricotta cheese; 2 oz blueberries

Minutes to Prepare: 5
Minutes to Cook: 5

Number of Servings: 2

Ingredients

3 T unbleached flour2 t Splenda1 t baking soda1/2 t cinnamon(optional)2 egg whites1/2 c part-skim ricotta cheese2 oz blueberries

Directions

Combine dry ingredients. In separate bowl, whisk egg whites until frothy, add ricotta cheese and mix thoroughly. Add dry ingredients, mix. Add blueberries. Cook on med-low heat using a non-stick griddle about 3 minutes on each side. (Watch them closely, they get dark quickly and don't bubble up like traditional pancakes). Makes 6 2-inch pancakes. (2 servings)

Number of Servings: 2

Recipe submitted by SparkPeople user CENAHOME.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 172.5
Total Fat: 5.2 g
Cholesterol: 19.1 mg
Sodium: 709.4 mg
Total Carbs: 20.3 g
Dietary Fiber: 1.7 g
Protein: 11.6 g

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