Blueberry Ricotta Buttermilk Pancakes Recipe

Dreaming of delicious, healthy, low calorie blueberry pancakes for Mother’s Day Breakfast this Sunday, Well try this Blueberry Ricotta Buttermilk Pancakes Recipe and indulge in a decadent meal while still staying within your daily Points allowance. Each 2 pancake serving has just 4 Points, and they are soooooo yummy! Drizzle a tsp or two of a low calorie sugar free syrup over them, and the Points Value won’t be affected. Full of heart healthy fiber, but low in fat, these delicious blueberry ricotta pancakes make the perfect Mother’s Day Brunch Recipe, without sacrificing taste.

They are moist and fluffy and really quite satisfying. Now go print out this recipe, and slip it on your husband’s desk so he can surprise you with it on Sunday morning! The perfect idea for a Weight Watchers Mother’s Day Brunch Recipe, these delicious Ricotta and Blueberry Buttermilk Pancakes are to die for! Easy to make and just 4 Points for 2 pancakes, this decadent low calorie breakfast recipe doesn’t sacrifice flavor in the least. 1. Whisk whole-wheat flour and nutmeg in a small bowl.

2. Whisk ricotta, egg substitute, vanilla extract, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined. If batter seems too thick, add more water, teaspoon by teaspoon until desired consistency is reached. 3. Spray a large, nonstick skillet with nonfat, butter flavored cooking spray and place over medium heat until hot.

4. Pour the batter for 2 4-inch pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, about 2 minutes more. 5. Repeat with the remaining batter and berries, adjusting the heat as necessary to prevent burning.

I know we don't often finish an entire gallon in a week. But your tip here is that you don't have to throw away sour milk. You can actually cook with it, Actually, cooking with sour milk is delicious. It's a substitute for buttermilk. ] in pancake or biscuit batter.

And you can't taste the sour! I've pushed it, and let the milk get really old. The pancakes turned out fluffy, and really good. [Scroll down for Gunders' pancake recipe. In the book, you talk about the proper ways to store food in the refrigerator. What are the most useful tips to remember,

Most fruits and vegetables — particularly after being cut — store better in an airtight container. ] And it's best to store them in see-through containers so we don't forget about them. Your refrigerator is coldest on bottom and warmest on top, says Dana Gunders. So store items that need to be colder, like meats, on the bottom and those that don't need to be quite as cold, like yogurt, higher up.

Your refrigerator is coldest on bottom and warmest on top, says Dana Gunders. So store items that need to be colder, like meats, on the bottom and those that don't need to be quite as cold, like yogurt, higher up. Also, your refrigerator is coldest on bottom and warmest on top. So storing things that need to be colder, like meats, on the bottom is helpful. ] things that don't need to be quite as cold, like yogurt, higher up.

Where should eggs be stored, My fridge has a built-in egg crate space on the door. Never put eggs on the door of the fridge! This is the warmest place, because it gets a blast of room temperature air every time you open the door. So it's better to keep eggs in the main part of the refrigerator. There must be things that we should toss, right, For instance, meats that have gone off in smell or color,

Or what are some other examples, Potatoes are actually something you want to be careful with. If there's any kind of green tint to the potato, that's something you do not want to eat. It has a natural toxin once it turns green. Speaking of what not to eat, I was surprised to read that the leafy tops of strawberries are edible.

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