Blueberry-Ricotta Pancakes
40 mins (prep 40)
14 ingredients
4 servings, 2 pancakes each
Serve these light pancakes with our Chunky Blueberry Sauce, maple syrup or honey. Sprinkling the berries on top of the cooking pancakes ensures even distribution. Keep finished pancakes warm in a 200 degrees F oven, if desired, while cooking the rest.

Categories:  seasonal , easter-breakfast-and-brunch , mother's-day , blueberry-pancakes , diabetic , low-fat , low-calorie , easter , heart-healthy , quick-and-easy , more-holidays , summer , healthy-cooking , pancakes , breakfast-and-brunch ,
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Serving Size (1.08 g)
Servings 42
Amount per Serving
Calories 2.99 Calories from Fat 2.16
% Daily Value *
Total Fat 0.24g 15.28%
Saturated Fat 0.02g 3.69%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 19.11mg 33.44%
Total Carbohydrate 0.24g 3.35%
Dietary Fiber 0.0 g 0.61%
Sugars 0.13 g %
Protein 0.01g 0.87%
Vitamin A 0.02IU% Vitamin C 0.14mg%
Calcium 6.47mg% Iron 0.02mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
whole-wheat pastry flour, plus, freshly grated nutmeg, part-skim ricotta cheese, large egg, large egg white, nonfat buttermilk, freshly grated lemon zest, fresh or frozen