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.

Ingredients:

Makes 6 pancakes

1 3/4 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

2/3 cup whole wheat pastry flour

3/4 cup blueberries, fresh or frozen

1 Tbsp Canola oil

 

Directions:

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 1/4 cup of batter per pancake into the skillet and flatten into a 1/4 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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