Mini Blueberry Buckwheat Ricotta Dessert Pancakes

By garciamoss

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 whole large egg plus 1 egg white, beaten together
• 1/2 cup low-fat ricotta cheese, drained
• 1/2 cup 100% orange juice
• 1 tsp almond extract
• 1 tsp pure vanilla extract
• 1/2 tsp orange extract
• 1 cup fresh blueberries
• 1 tbsp olive oil

Details

Adapted from cleaneatingmag.com

Preparation

Step 1

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. 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 honey, if desired. Serve hot.