YIELDS:
PREP TIME:
0 hours 10 mins
COOK TIME:
0 hours 20 mins
TOTAL TIME:
0 hours 30 mins
ingredients
1 Tbsp. baking powder
1/2 Tsp. ground nutmeg
1/4 Tsp. salt
2 Tbsp. Swerve sugar substitute
1 Cup low-fat ricotta cheese
2 eggs
2/3 Cup Skim milk
1 Lemon, zested and juiced
Cooking spray
Land ‘o Lakes Light butter for skillet
Swerve Confectioners’ sugar, for garnish
Blueberries
Sugar Free Maple Syrup
DIRECTIONS
3. Meanwhile, put your sugar free syrup in a microwavable measuring cup along with your blueberries. Heat in the microwave for 30 seconds to warm up the syrup.
4. Serve the pancakes with a dusting of the confectioner’s sugar and the syrup and berries. Enjoy.
NOTE:In this recipe, I cut way back on the sugar and fat by using sugar substitute, light butter, low fat ricotta, sugar free syrup and skim milk. Needless to say, this recipe works just fine with real sugar and full fat ingredients. I just wanted to give hope to those of us who fight the bulge that we too can eat pancakes! We can make substitutions that really pay off and still get a delicious and satisfying breakfast or brunch. While others might grab some bacon to go with this dish, try Canadian bacon, which is leaner and just as tasty.
Another tip is to go crazy with the lemon (zest some on top of the pancakes) and put a ton of blueberries in your syrup. You’ll find you’ll use less of it and get way more satisfaction from the heaping serving of blueberries.
If you are looking for other pancake options check out my Mini Lemon Pancakes and my Healthy Oatmeal Pancakes. All of them are health conscious and all of them are packed with good for you ingredients. Enjoy.
