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Ricotta and Blueberry Pancakes

Prep time: 15 minutes Cook time: 10-12 minutes     Ready in: 25 minutes

Yields: 8-10 pancakes

Ingredients: 

• 2 cups water
• 1/3 cup Splenda
• 1/3 cup honey
• 1 ½ teaspoon Vanilla extract
• 2 cups Aunt Jemina Pancake Mix
• 1 cup Part Skim Ricotta Cheese
• 2/3 cup Frozen Blueberries

Directions: 

Follow directions on Aunt Jemina Pancake mix

1/3 cup water and sugar in a small saucepan over medium heat until the sugar dissolves about 5 minutes.

Set aside and keep the honey syrup warm.

Using a rubber spatula, stir in the remaining 1 2/3 cup water and vanilla in a large mixing bowl. Add the pancake mix and stir just until lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.

Heat the griddle over medium heat. Spoon ¼ cup of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side.  Serve with honey syrup.

Nutrition Facts: 

• Serving Size: 2 2.5 X 2.5 pancake
• Calories: 314
• Total Fat: 12.3g
• Saturated Fat: 2g
• Protein: 25.2g
• Carbohydrates: 26g
• Calcium: 3%
• Cholesterol: 108mg
• Sodium: 223mg
• Sugar: 3.1g

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