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10 minutes
15 minutes
25 minutes
- 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
- Mix flour, Splenda, and baking powder in a bowl. Add egg substitute and ricotta cheese, stirring until fully combined. Carefully incorporate blueberries.
- Ladle 1/4 cup of batter onto a sizzling griddle for each pancake. Cook until bubbles appear on the surface, then flip to brown the other side. Serve promptly with your favorite toppings.
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