Blueberry Ricotta Buckwheat Pancakes

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 137.5
  • Total Fat: 1.8 g
  • Cholesterol: 4.0 mg
  • Sodium: 272.6 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 2.7 g
  • Protein: 6.3 g

View full nutritional breakdown of Blueberry Ricotta Buckwheat Pancakes calories by ingredient



Number of Servings: 6

Ingredients

    2 egg whites
    4 teaspoons organic cane sugar
    1/3 cup lowfat ricotta cheese
    1 teaspoon vanilla extract
    1 teaspoon ground cinnamon
    1 cup Hodgson Mill buckwheat pancake mix
    6-8 ounces almond milk
    Canola cooking spray
    1/2 cup fresh washed blueberries

Directions

Whip egg whites until frothy in a large bowl, add sugar and beat until glossy and peaks form. Fold in ricotta cheese, vanilla extract, cinnamon, pancake mix and almond milk (use less at first, then add more to get desired texture). Prepare griddle to medium-high heat and spritz with canola cooking spray. Ladle out 1/4 cup batter or 2 tablespoons for smaller pancakes. When bubbles appear in surface of batter, flip. Cook about 1 minute on each side, and serve with fresh blueberries. Makes 6 servings, or 12 pancakes.

Number of Servings: 6

Recipe submitted by SparkPeople user EL_FOODIE.