I know, you haven’t read the recipe yet, but I am anticipating that after you do, you might say “why on Earth would I put Ricotta cheese in my pancakes!?” I’ll answer that question. Although most of us think of ricotta in savory dishes, it can be used in sweet treats too, like a marscapone almost. By adding the ricotta, you get a lighter, fluffier pancake. You can’t taste the “cheese” but it carries the lemon flavor nicely, and also bulks up the pancakes with less calories than if you used more cheeseless batter. Anyway, I liked these little guys. I hope you do too.
Ingredients:
– 1 cup buttermilk “just add water” pancake mix*
– 1 tsp sugar
– 1/2 tsp nutmeg
– Juice from 1 lemon
– Zest from 1 lemon
– 3 egg whites
– 1/2 cup 1% milk
– 1 tsp vanilla extract
– 1/2 cup low fat ricotta cheese
– 3/4 cup fresh blueberries
Directions:
1. Mix lemon juice, zest, vanilla, and egg whites in a small bowl. Add milk and whisk until all ingredients are mixed.
2. In a medium sized bowl, mix pancake mix, sugar, and nutmeg.
3. Add wet ingredients to dry, and mix until everything is incorporated and mixture is mostly smooth.
4. Stir in ricotta and blueberries.
5. Heat a large skillet or griddle and spray with nonstick spray.
6. Pour 1/3 cup of batter into pan and cook until you see bubbles form in center of pancake. Flip pancake and continue cooking until golden brown on both sides.
* the pancake mix I used has 220 cal per 1/2 cup. They vary a lot, and I don’t want to throw off your calorie count if you make these at home.
Makes 7 pancakes. Serving size = 2 pancakes. Makes 3 1/2 servings.
I served with 2 tbsp sugar free syrup, not included in calorie counts shown here.
1 serving = 220 Calories
Appx 6 weight watchers points plus
Mommy's on a diet 
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