blueberry ricotta pancakes

Blueberry-Ricotta Pancakes
Keep finished pancakes warm in a 200°F oven, if desired, while cooking the rest.
Serves: 4
  • ½ cup whole-wheat pastry flour (or almond flour flour)
  • ¼ cup plus 2 tablespoons all-purpose flour (or almond flour)
  • 1 teaspoon sucanat or turbinado sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon freshly grated nutmeg
  • ¾ cup part-skim ricotta cheese
  • 1 large egg
  • 1 large egg white
  • ½ cup nonfat buttermilk,
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons coconut oil, divided
  • ¾ cup fresh or frozen (not thawed) blueberries
  1. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined.
  2. Brush a large nonstick skillet with ½ teaspoon oil and place over medium heat until hot. Using a generous ¼ cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, about 2 minutes more. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.
Nutrition Information
Serving size: 2 pancakes Calories: 238 Fat: 8 g Carbohydrates: 30 g Sodium: 334 mg Fiber: 3 g Protein: 12 g