What's This?
Serving size 4
Prep Time
Total Time


½ cup whole-wheat pastry flour (see Source)⅜ cup 1/4 cup plus 2 tablespoon all-purpose flour1 tsp sugar1 tsp baking powder¼ tsp baking soda½ tsp freshly grated nutmeg¾ cup part-skim mozzarella cheese1 large egg white1 large egg½ cup nonfat buttermilk (see Tip)1 tsp freshly grated lemon zest1 Tbsp lemon juice2 tsp canola oil, divided¾ cup fresh or frozen (not thawed) blueberry


1. 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.

2. 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.

Source: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores.

Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 238
  • Calories from fat 72
  • Total Fat 8gm 12%
  • Saturated Fat 3gm 15%
  • Monounsaturated Fat 3gm
  • Sodium 334mg 14%
  • Total Carbohydrates 30gm 10%
  • Fiber 3gm 12%
  • Protein 12gm
  • Cholesterol 68mg 23%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Brunch, Healthy, Low Calorie, Egg, Cheese, Fruit, American, Easy, Mother's Day, Father's Day

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