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Blueberry Ricotta Pancakes with Coconut Syrup

Blueberry Ricotta PancakesBlueberry Ricotta Pancakes with Coconut Syrup on Top

Blueberry Ricotta Pancakes

Calories 193 (19% from fat)
Fat 4 gram
Saturated Fat 0.7 gram
Trans Fat 0 gram
Chol. 54 mg.
Sodium 294 mg.
Carb. 27 gram
Fiber 2.7 gram
Sugar 6 gram
Sugar Alcohol 2.2 gram
Protein 11 gram

Coconut Syrup

Calories 158 (15% from fat)
Fat 2.6 gram
Saturated Fat 2.2 gram
Trans Fat 0 gram
Chol. 0 mg.
Sodium 36 mg.
Carb. 42 gram
Fiber 0.6 gram
Sugar 5 gram
Sugar Alcohol 34 gram
Protein 0.5 gram

Ingredients


fat free cooking spray

1/2 cup whole wheat flour

1/4 cup all-purpose flour

1 Tbsp. Splenda
(We used the box that measures cup for cup like sugar.)

1 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp nutmeg, ground

3/4 cup fat free ricotta cheese

1 large egg

2 large egg whites

1/2 cup 1% buttermilk

1 tsp. lemon zest

1 Tbsp. lemon juice

2 tsp. canola oil

3/4 cup blueberries, fresh or frozen (not thawed)

Coconut Syrup

2/3 cup coconut water
(We used Goya Coconut Water. Make sure to use WATER not MILK.)

1 Tbsp. cornstarch

1 cup sugar free honey
(We used Honey Tree's Sugar Free Imitation Honey.)

1/2 cup Splenda
(We used the box that measures cup for cup like sugar.)

4 Tbsp. sweetened coconut, shredded


1. Whisk together the dry ingredients, whole wheat flour, all-purpose flour, Splenda, baking powder, baking soda and nutmeg in a mixing bowl.

2. Then whisk together the wet ingredients, ricotta cheese, whole egg and egg whites, buttermilk, lemon zest, lemon juice and canola oil until smooth.

3. Warm a non-stick pan over medium heat until hot. Then spray lightly with fat free butter spray. Pour a generous 1/4 cup of pancake batter into the pan, sprinkle about 8-10 blueberries on top of each pancake and let cook until bubbles form and the edges are dry. Flip the pancakes and let cook until golden brown. (About 2 minutes per side worked best for us.)

4. When the pancakes are done, lightly wipe the pan and repeat until all the batter is used up. You should end up with 8 pancakes.

Coconut Syrup

1. Whisk together all the ingredients (coconut water through shredded coconut) in a non-stick sauce pan over medium-high heat. Bring the entire mixture to a rolling boil, stirring continuously. Once it's boiling, remove from the heat and allow to cool before serving.

2. This will stay good in the refrigerator for up to 5 days if you want to serve it on multiple mornings.4. When the pancakes are done, lightly wipe the pan and repeat until all the batter is used up. You should end up with 8 pancakes.

Yield: 4 Servings of Pancakes - 2 Pancakes Per Serving
Yield: 4 Servings of Coconut Syrup - 3 Tbsp. of Syrup Per Pancake


Blueberry Ricotta Pancakes with Coconut Syrup 

This is a Freezer Friendly Recipe!

Freeze each serving for easy re-heating later. Pour the coconut syrup on top of the pancakes before you freeze them.

To thaw, microwave on high for approximately 1 - 2 minutes, depending on microwave strength.

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