Blueberry-Ricotta Pancakes
(Adapted from
The addition of creamy ricotta cheese boosts the protein in these pancakes, making them more satisfying while reducing the carbohydrates by half. And they taste amazing. Heart-healthy, whole-grain and easy.

3/4 cup whole-wheat flour (or gluten-free flour of your choice)
1 teaspoon baking powder
1/2 teaspoon cinnamon
3/4 cup part-skim ricotta cheese or cottage cheese
2 large eggs
1/2 cup milk
1 teaspoon freshly grated lime zest
1 tablespoon lime juice
2 tablespoons canola oil for skillet
3/4 cup fresh or frozen (not thawed) blueberries
Optional toppings: additional berries or applesauce or maple syrup

In medium bowl, combine flour, baking powder and cinnamon.
In separate, larger bowl, whisk together cheese, egg, milk, lime zest and lime juice.
Stir the dry ingredients into the wet ingredients until just combined.
Add oil to large skillet over medium heat. For each pancake, pour 1/4 cup batter into pan. Sprinkle berries on each pancake. When edges are firm and center is bubbly, carefully flip and cook until golden brown on both sides—the whole process usually takes less than 5 minutes.
Repeat until all batter and berries are used up. Keep first batch of pancakes on a plate in a warm oven (170 degrees) until ready to serve.
If you like, top with maple syrup or applesauce or more fresh blueberries.