INGREDIENTS:
- 1/2 cup buckwheat flour
- 1 cup whole-wheat pastry flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 whole large egg plus 1 egg white, beaten together
- 1/2 cup low-fat ricotta cheese, drained
- 1/2 cup 100% orange juice
- 1 tsp almond extract
- 1 tsp pure vanilla extract
- 1/2 tsp orange extract
- 1 cup fresh blueberries
- 1 tbsp olive oil
INSTRUCTIONS:
- In a large bowl, whisk together buckwheat and pastry
flours, baking powder, baking soda and salt. Set aside. In another
bowl, whisk together eggs, cheese, orange juice and all extracts.
Carefully pour wet ingredients into dry ingredients. Stir gently. Add
blueberries. Do not over-beat; batter should be a bit lumpy.
- Heat
oil in a large skillet over medium. Using a tablespoon, place
small amounts of batter on skillet. Flatten each pancake with the back
of a spoon. Turn each pancake over once with a spatula, in
approximately 2 to 3 minutes. When bottom browns, use a spatula to
slide each pancake to a serving dish. Drizzle with honey, if
desired. Serve hot.
Nutrients per 4 pancakes: Calories: 190, Total Fat: 5 g, Sat. Fat: 1 g, Carbs: 28 g, Fiber: 5 g, Sugars: 5 g, Protein: 8 g, Sodium: 230 mg, Cholesterol: 35 mg
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