Serve these light pancakes with our Chunky Blueberry Sauce, maple syrup or honey. Sprinkling the berries on top of the cooking pancakes ensures even distribution. Keep finished pancakes warm in a 200°F oven, if desired, while cooking the rest.

Makes 4 servings, 2 pancakes each

ACTIVE TIME: 40 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

1/2 cup whole-wheat pastry flour (see Source)
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
3/4 cup part-skim ricotta cheese
1 large egg
1 large egg white
1/2 cup nonfat buttermilk (see Tip)
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
2 teaspoons canola oil, divided
3/4 cup fresh or frozen (not thawed) blueberries

1. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined.
2. Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Using a generous 1/4 cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, about 2 minutes more. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.

NUTRITION INFORMATION: Per serving: 238 calories; 8 g fat (3 g sat, 3 g mono); 68 mg cholesterol; 30 g carbohydrate; 12 g protein; 3 g fiber; 334 mg sodium; 128 mg potassium.
Nutrition bonus: Selenium (24% daily value), Calcium (16% dv).

2 Carbohydrate Servings

Exchanges: 2 starch, 1 medium-fat meat

TIP: Source: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Sources include King Arthur Flour, (800) 827-6836, www.bakerscatalogue.com, and Bob’s Red Mill, (800) 349-2173, www.bobsredmill.com.

Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.

Wow! These pancakes are light and sooo delicious. It was like eating dessert for breakfast! I've alreading given this recipe to several friends. (I served these with the Chunky Blueberry Sauce)

Anonymous, Bellingham, MA

These were delicious! We served with the chunky blueberry sauce which was also very tasty. A great recipe if you have company for breakfast and not too difficult.

Angela, Westland, MI

I made these pancakes for breakfast this week and served them with warm real maple syrup. The only thing I did differently with this recipe was to omit the canola oil (can't stomach it, and never use oil in my pancakes anyway), and I added the berries to the batter. It worked out perfectly, though I'm sure adding the berries to each individual cake probably makes for more even distribution. This recipe will definitely go into my 'make again' file. Excellent!

, OR

Using a fat free cheese in pancakes works so well. These sound amazing, I love the combination of blueberries and ricotta they go together so well. I found a similar pancake recipe using cottage cheese and only 4 total ingredients that are even healthier than these. I found them here: http://www.peanutbutterboy.com/2008/04/worlds-best-fat-free-pancakes.html They taste amazing and everyone seems to love em.

Frank, San Jose, CA

This morning I made these wonderful pancakes for the second time and made some changes to make them even better! Instead on the all-purpose flour I substituted oat flour made by grinding up regular oats in my food chopper (or a blender), added one packet of Splenda in addition to the sugar, and used 1/2 t. vanilla in place of the nutmeg and lemon zest. They were oat-standing! I use oats whenever I can in my bread recipes to provide the extra fiber and lower the Weight Watchers points. I topped them with some sugar-free syrup, but you could omit the fruit and make a blueberry sauce topping if you wanted, as well. Combinations are endless!

Tana, The Villages, FL

These are light tasting, fluffy textured, and delicious. I use lemon olive oil in place of the canola, and add just a pinch of Splenda. They seem to work better with fresh versus frozen berries (of course), and also taste good with the cinnamon syrup in the Overnight French Toast recipe.

Stephanie, Friday Harbor, WA