| This recipe is liked by 0 person(s). |
Mini Blueberry Buckwheat Ricotta Dessert Pancakes
Nb persons: 6
Yield: 4 pancakes
Preparation time:
Total time:
Source: CE Online
| 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 | egg, beaten |
| 1 | egg white |
| 1/2 cup | low-fat ricotta cheese, drained |
| 1/2 cup | 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 heat. 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 agave nectar, 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
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe