Delicious, Light, and Oh So Good is the only way to describe a pancake that gives you this much pleasure. Whole Milk Ricotta Cheese gives these pancakes a wonderful lightness that's like eating cream with berries as they melt in your mouth. It's breakfast you will want over and over again, even for lunch and dinner on occasion. Sodium for most pancakes of this type start at over 350mg per serving and can go much higher depending on the ingredients. These Italian beauties are only 115mg with a flavor that will give you a great start to your day...
Italian Blueberry Pancakes - Serving's: 4
Per Serving: - Calories 239; Sodium 115mg;
Fat 10g; Protein 11g; Carbohydrate 26g;
Cholesterol 47 mg; Dietary fiber 2 mg.
In a small sauce pot, place 4 oz blueberries, 2 tsp splenda and 3 tbsp of water. Heat to medium low. When the berries start to breakdown add 2 tsp unsalted butter, 2 Tbsp maple syrup and 1 tsp lemon zest. Simmer on a very low heat for 5 minutes until you have created a thick sauce with large pieces of blueberries in it. Remove from heat and place a lid on the sauce pot to keep warm.
Pre-heat griddle or flat skillet to medium.
In a bowl, combine 6 Tbsp flour, 4 tsp Splenda, and 2 tsp baking powder. Mix in 1/2 cup egg substitute, 1 cup ricotta cheese and 1 tsp lemon zest. Mix until well blended using a whisk or fork. Gently fold in 4 oz of blueberries.
Lightly spray griddle with non-stick olive oil spray.
Pour 1/4 cup batter onto hot griddle for each pancake. Cook until bubbles form on top, then turn to brown opposite side.
Place pancakes into serving plates and top with your blueberry sauce.