Blueberry Ricotta Pancakes

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Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of Blueberry Ricotta Pancakes calories by ingredient


Introduction

Recipe from Lyon in the Kitchen on Discovery Health

your servings and serving size will depend on the size of pancakes you make. So calories may vary. Recipe from Lyon in the Kitchen on Discovery Health

your servings and serving size will depend on the size of pancakes you make. So calories may vary.
Number of Servings: 3

Ingredients

    1 1/4 cup all purpose flour
    2 Tbsp Sugar
    1 Tbsp Brown Sugar
    1/2 Tbsp Baking Powder
    1 tsp Baking soda
    Pinch Kosher Salt
    2 Egg Whites (whipped to medium peaks)
    1 cup buttermilk
    1 tsp pure vanilla extract
    1/2 cup Ricotta Cheese
    1 cup fresh or frozen blueberries thawed
    3 tbsp unsalted butter

Directions

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.