Blueberry Ricotta Pancakes Recipe

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Blueberry Ricotta Pancakes
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Ingredients:

  • 1 pinch salt
  • 3 eggs
  • 2/3 cup milk
  • 1/2 cup flour

Directions:

  1. Separate eggs and whip the whites, set whites aside.
  2. Mix baking powder, salt, ricotta, milk, vanilla and flour together thouroughly.
  3. Gently fold in whites.
  4. Add frozen blueberries
  5. Put 1/4 cup or so on medium hot greased griddle.
  6. Flatten somewhat with spoon.
  7. Cook til lightly golden brown and turn once.
  8. Serve with real maple syrup.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 576.73 Kcal (2415 kJ)
Calories from fat 261.25 Kcal
% Daily Value*
Total Fat 29.03g 45%
Cholesterol 304.98mg 102%
Sodium 1108.71mg 46%
Potassium 673.34mg 14%
Total Carbs 47.42g 16%
Sugars 4.92g 20%
Dietary Fiber 4.19g 17%
Protein 28.25g 56%
Iron 3.9mg 22%
Calcium 591.4mg 59%
Amount Per 100 g
Calories 175.02 Kcal (733 kJ)
Calories from fat 79.28 Kcal
% Daily Value*
Total Fat 8.81g 45%
Cholesterol 92.55mg 102%
Sodium 336.46mg 46%
Potassium 204.34mg 14%
Total Carbs 14.39g 16%
Sugars 1.49g 20%
Dietary Fiber 1.27g 17%
Protein 8.57g 56%
Iron 1.2mg 22%
Calcium 179.5mg 59%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.2
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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