Ingredients
2
2 servings
- •3 tablespoons all-purpose flour
- •2 teaspoons SPLENDA® Granular
- •1 teaspoon baking powder
- •0.25 cup egg substitute
- •0.5 cup nonfat ricotta cheese
- •2 ounces fresh blueberries
Instructions
- In a bowl, combine flour, Splenda, 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.
Nutritional Facts
Per 2 servings
- Calories: 86
- Carbohydrate: 14g
- Fat: 1g
- Fiber: 1g
- Protein: 5g
- Sugar: 3g
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