Ricotta and Blueberry Pancakes

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

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


Introduction

This is a great alternative to the traditional pancakes, especially for those trying to follow a low carb diet. This is a great alternative to the traditional pancakes, especially for those trying to follow a low carb diet.
Number of Servings: 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

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.