Blueberry Ricotta Pancakes

These pan­cakes are not only easy to make, but they are also high in pro­tein.  I like to make them on Sun­day morn­ings with a big pot of hot tea or cof­fee. If you don’t have fresh blue­ber­ries, you can also use them frozen; they will defrost when cooked in the skil­let.


Makes 6 pan­cakes

34 cup or 15 ounces of skim or part-skim ricot­ta cheese

1 Tbsp sug­ar

1 whole egg

1 egg white

grat­ed orange zest from 1 orange

23 cup whole wheat pas­try flour

34 cup blue­ber­ries, fresh or frozen

1 Tbsp Canola oil



1.  In a medi­um bowl, add the ricot­ta cheese, sug­ar, eggs, orange zest and mix.

2.  Whisk the flour into the ricot­ta cheese mix­ture until all the flour is incor­po­rat­ed. Now gen­tly mix in the blue­ber­ries.

3.  Heat 1 Tbsp of Canola oil in a large skil­let over medi­um heat.  Once heat­ed, add about 14 cup of bat­ter per pan­cake into the skil­let and flat­ten into a 14 inch cir­cle. Depend­ing on the size of the skil­let you may be able to fit 2–3 pan­cakes into the pan.

4.  Cook until small air bub­bles appear, then flip onto the oth­er side. Cook for about 3–4 min­utes per side. Serve hot with maple syrup.


Per serv­ing: Calo­ries: 187, Fat:9 g, Cho­les­terol: 57g, Sodi­um: 108mg, Car­bo­hy­drates: 16g, Fiber: 1g Sugars:4g, Protein:11g



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