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Ricotta and Blueberry Pancakes
Prep time: 15 minutes Cook time: 10-12 minutes Ready in: 25 minutes
Yields: 8-10 pancakes
2 cups water
1/3 cup Splenda
1/3 cup honey
1 ½ teaspoon Vanilla extract
2 cups Aunt Jemina Pancake Mix
1 cup Part Skim Ricotta Cheese
2/3 cup Frozen Blueberries
Follow directions on Aunt Jemina Pancake mix
1/3 cup water and sugar in a small saucepan over medium heat until the sugar dissolves about 5 minutes.
Set aside and keep the honey syrup warm.
Using a rubber spatula, stir in the remaining 1 2/3 cup water and vanilla in a large mixing bowl. Add the pancake mix and stir just until lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.
Heat the griddle over medium heat. Spoon ¼ cup of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with honey syrup.
Serving Size: 2 2.5 X 2.5 pancake
Total Fat: 12.3g
Saturated Fat: 2g
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