Whole-Grain Lemon Blueberry Ricotta Pancakes

HANDS-ON TIME: 15 MIN TOTAL TIME: 15 MIN SERVES: 2 Makes 6 medium-sized pancakes. Nutrition Information (per serving): 225 Cal; 8 g Tot Fat: 4g Sat Fat 0 g Trans Fat; 60 mg Cholesterol: 247 mg Sodium: 23 g Carb; 2 g Fiber; 2 g Sugar; 14 g Protein

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large mixing bowl, combine all ingredients except the blueberries and sweetener. In a smaller bowl, mash blueberries and mix in sweetener. Heat a medium-size skillet over medium heat Use 1/4 cup to pour pancake batter into the skillet and cook pancakes for 2-3 minutes on each side. Serve, topped with blueberries, and refrigerate any leftovers.