Blueberry Riccota Pancakes

Here is a healthy recipe to use your first round of blueberries.  You can make the pancakes as large or small as you would like. ENJOY!!

Ingredients

• 1/2 cup whole wheat pastry flour
• 1/4 cup plus 2 tablespoons all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon freshly grated nutmeg
• 3/4 cup part-skim ricotta cheese
• 1 large egg
• 1 large egg white
• 1/2 cup nonfat buttermilk
• 1 teaspoon freshly grated lemon zest
• 1 tablespoon lemon juice
• 2 teaspoons canola oil, divided
• 3/4 cup fresh blueberries

Preparation

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 desired amount of batter for each pancake, pour the batter 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