Serve these light pancakes with organic honey. Sprinkling Uncle Matt’s organic blueberries on top of the cooking pancakes ensures even distribution. Keep finished pancakes warm in a 200°F oven, if desired, while cooking the rest.
4 servings, 2 pancakes each | Active Time: 40 minutes | Total Time: 40 minutes
- 1/2 cup organic whole-wheat pastry flour (see Source)
- 1/4 cup plus 2 tablespoons all-purpose organic flour
- 1 teaspoon organic sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon freshly grated nutmeg
- 3/4 cup part-skim ricotta cheese
- 1 large organic egg
- 1 large egg white
- 1/2 cup nonfat buttermilk (see Tip)
- 1 teaspoon freshly grated lemon zest
- 1 tablespoon organic lemon juice
- 2 teaspoons canola oil, divided
- 3/4 cup fresh organic Uncle Matt’s Florida blueberries
- 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 nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Using a generous 1/4 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.
Per serving : 238 Calories; 8 g Fat; 3 g Sat; 3 g Mono; 68 mg Cholesterol; 30 g Carbohydrates; 12 g Protein; 3 g Fiber; 334 mg Sodium; 128 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch, 1 medium-fat meat
Tips & Notes
- Source: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Sources include King Arthur Flour, (800) 827-6836, www.bakerscatalogue.com, and Bob’s Red Mill, (800) 349-2173, www.bobsredmill.com.
- Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.