Thursday, January 24, 2013

Low-fat Blueberry Ricotta Pancakes

1/2 cup whole-wheat flour
1/4 cup +2 tablespoons of all-purpose flour
1 teaspoon of granulated splenda
1 teaspoon baking soda
1/2 teaspoon nutmeg
3/4 cup part-skim ricotta cheese
4 egg whites
1/2 cup nonfat buttermilk (can mix 1/2 tablespoon of lemon juice in nonfat milk instead)
1.5 Tbs lemon juice
2 teaspoons sugar free applesauce
3/4 cup fresh or frozen blueberries

1.) Mix whole-wheat flour, all-purpose flour, splenda, baking powder, baking soda, and nutmeg in a small bowl. Mix ricotta, egg whites, buttermilk, lemon juice in a separate bowl until smooth. Slowly combine the ingredients from both bowls into one.
2.) Spray a non-stick pan with cooking spray and place over medium heat until hot. Using about 1/4 cup batter for each pancake, pour it into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form. 
3.) Flip the pancakes and cook until golden brown.
4.) Serve with 2 Tbs sugar free syrup and enjoy!

Nutrition Facts
Servings: 4
Serving Size: 2 pancakes
Calories: 205
Fat: 4.5 grams
Protein: 12 grams
Fiber: 3 grams

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