Blueberry Lemon Ricotta Pancakes

Calories

Around 220 calories per serving.

Instructions:

1. In a small mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Mix well.

2. In another bowl, whisk together the low-fat ricotta cheese, egg white, buttermilk, and lemon zest until smooth.

3. Gradually add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.

4. Gently fold in the fresh blueberries.

5. Heat a non-stick skillet or griddle over medium heat and coat it with non-stick cooking spray.

6. Pour the batter onto the skillet to form a single pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.

7. Transfer the pancake to a plate and repeat with any remaining batter, adding more non-stick cooking spray to the skillet as needed.

8. Serve the single serving of Blueberry Lemon Ricotta Pancakes warm with extra fresh blueberries and a sprinkle of lemon zest.

9. Enjoy these delicious and nutritious pancakes for a satisfying breakfast treat!

Health Benefits:

This single-serving Blueberry Lemon Ricotta pancake recipe offers a balanced and tasty breakfast option for one person, providing a healthier portion size with the delightful flavors of fresh blueberries. Indulge in these pancakes bursting with fiber for digestion, antioxidants for fighting inflammation, and calcium for bone health – a delicious and nutritious way to start your day on a wholesome note.

Ingredients

1/4 cup all-purpose flour
1/4 cup whole wheat flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
Pinch of salt
1/4 cup low-fat ricotta cheese
1 egg white
3 tablespoons low-fat buttermilk
1/2 tablespoon lemon zest
1/4 cup fresh blueberries
Non-stick cooking spray