Whole-Grain Lemon Blueberry Ricotta Pancakes

Name: Whole-Grain Lemon Blueberry Ricotta Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 cup low-fat ricotta cheese; 1 cup whole grain oat flour; 1 tsp. vanilla extract; 2 Tbsp. lemon zest; 1 tsp. baking powder; 1 egg; 2 egg whites; 1/2 cup fresh blueberries

1 step

Prep:5minCook:10min

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

Updated at: Wed, 16 Aug 2023 20:22:51 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories303.1 kcal (15%)

Total Fat10.6 g (15%)

Carbs31.7 g (12%)

Sugars3.2 g (4%)

Protein19.6 g (39%)

Sodium297.6 mg (15%)

Fiber4.5 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

1 cuplow-fat ricotta cheese

1 cupwhole grain oat flour

1 tspvanilla extract

2 Tbsplemon zest

1 tspbaking powder

1egg

2egg whites

½ cupfresh blueberries

Instructions

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.