Blueberry-Ricotta Pancakes

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blueberry ricotta pancakes

Pancakes are a virtual no-go on pretty much every diet. Hardly surprising when you think about what goes into them and what many of us serve on them! These pancakes are altogether healthier and very easy to make – especially if you use your trusty immersion blender.

Ingredients – Makes 4 Servings:

  • 2 cup whole-wheat pastry flour
  • ¼ cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon 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 non-fat buttermilk
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice
  • 2 teaspoons canola oil
  • ¾ cup fresh or frozen (not thawed) blueberries

Method

Using your immersion blender 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.

Brush a large non-stick 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 per serving (2 pancakes) 

237 calories

12 g protein

30 g carbohydrates

3 g fiber

8 g fat

More Immersion Blender Recipes

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