5/5
(1 Votes)
Ingredients
- 3 tablespoons all-purpose flour
- 2 teaspoons Sugar
- 1 teaspoon baking powder
- 1/4 cup egg substitute
- 1/2 cup nonfat ricotta cheese
- 2 ounces fresh blueberries
Preparation
Step 1
In a bowl, combine flour, Sugar, and baking powder. Stir in egg substitute and ricotta cheese until well blended. Gently fold in blueberries.
Pour 1/4 cup batter onto hot griddle for each pancake. Cook until bubbles form on top, then turn to brown other side. Serve immediately with choice of condiments.