Blueberry Oat Ricotta Pancakes

Blueberry Oat Ricotta Pancakes (flourless)

pancake batter:

  • 2 cups old-fashioned oats
  • 1 cup part-skim ricotta cheese
  • 4 eggs
  • 1 teaspoon ground cinnamon
  • 2 teaspoons vanilla
  • 2 tablespoons pure maple syrup
  • 1/4 cup low-fat buttermilk
  • 1 1/2 cups fresh or frozen (thawed) blueberries

blueberry syrup:

  • 1 1/2 cups fresh or frozen (thawed) blueberries
  • 1 tablespoon pure maple syrup
  • 1 teaspoon lemon juice
  • 2 tablespoons water

In a blender, combine the oats, ricotta cheese, eggs, cinnamon, vanilla, maple syrup and buttermilk.  Blend until smooth.  Stir in 1 1/2 cups blueberries and set aside.

In a saucepan over medium-low heat, combine 1 1/2 cups blueberries, maple syrup, lemon juice and water.  Cook until the blueberries release their juices, then puree in your blender or using an immersion blender.  Simmer on low while you cook the pancakes.

Preheat your griddle and spray with non-stick spray.  Using a 1/4 cup measuring cup to measure the batter, cook the pancakes until golden brown on each side.  Serve with the warm blueberry sauce.

Yields 16 small pancakes - 4 servings.

WW Points Plus Value:  9 points for 4 pancakes with blueberry sauce

Recipe adapted from Blueberry Oat Pancakes from The Carb Lover's Diet.