Blueberry Ricotta Pancakes - Recipe Blogs - Stamford Health

Published on April 20, 2015

Recovery Cakes Recipe (Blueberry-Ricotta Pancakes)

By Stamford Health Staff 

Yield: nine 3-inch pancakes
#Servings: 3
Serving size: 3 pancakes

What you need:

¾ cup    Unbleached white whole wheat flour
¼ teaspoon   Sea salt, fine ground
1 teaspoon   Baking powder
1 tablespoon   Sugar

2 large    Egg whites
½ cup    Lower-fat milk (fat-free or 1%)
2 tablespoons   Vegetable oil
1 teaspoon   Pure vanilla extract
2 teaspoons   Grated lemon zest
1/3 cup   Part-skim ricotta cheese
2/3 cup   Blueberries, fresh or frozen
1 tablespoon   walnuts, chopped

What you do:

1. In a medium bowl, whisk together the wet ingredients: egg, milk, oil, vanilla, lemon zest, and ricotta cheese
2. In a separate medium bowl, whisk together the dry ingredients:  flour, salt, baking powder, and sugar
3. Slowly whisk the dry ingredients into the wet ingredients, uRecovery Cakes Nutritionntil combined
4. Fold the blueberries into the batter until well combined
5. Rest the batter at room temperature for 10 minutes
6. Preheat an electric griddle to 350 deg F, or a large non-stick skillet over medium heat
7. Lightly grease the griddle. Pour ¼ cup batter to make 4-inch pancakes. Give enough room between pancakes to allow for expansion
8. Cook the pancakes for about 1 ½ minutes, or until they’re a light golden brown on both sides
9. Serve the pancakes warm with, Pure maple syrup, Pure honey, or all-fruit jam