Luscious ricotta pairs perfectly with the sweet, antioxidant-rich blueberry sauce in whole grain pancakes (with or without gluten!) that are as delicious for breakfast as they are for dessert.

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  • Preparation Time

    10 minutes

  • Cooking Time

    approx. 30 minutes

  • Difficulty Rating


  • Health Level


  • Serves



  1. 2 cups fresh blueberries
  2. 2 Tbsp. olive oil
  3. ⅓ cup tonic water
  4. 1 tsp. Stevia or monk fruit sweetener
  5. 2 Tbsp. lemon juice
  6. ¾ cup low-fat ricotta
  7. 1 whole egg + 1 egg white, organic omega-3 or grass-raised/free-range
  8. ½ cup low-fat milk, organic grass-raised
  9. ¾ cup whole wheat flour or whole grain gluten-free flour blend
  10. 1 tsp. baking powder
  11. ½ tsp. baking soda
  12. ½ tsp. kosher salt


  1. Preheat oven to 350°F / 175°C.
  2. In a small rimmed sheet pan, toss the blueberries with 2 teaspoons olive oil. Bake for 20 minutes. Remove the blueberries from the oven and scoop them into a small saucepan. Add tonic water, sweetener, and lemon juice. Cook over low heat for 10 minutes.
  3. While sauce is cooking, start the pancakes.
  4. Stir together the ricotta, egg, egg white, and milk in a medium bowl. In a separate medium bowl, sift together the wheat flour or gluten-free flour blend, baking powder, baking soda, and kosher salt.
  5. Whisk the ricotta mixture into the flour mixture. Stir well to combine.
  6. Heat 1 teaspoon olive oil in a nonstick frying pan over medium heat. When the oil shimmers, pour two ¼-cup quantities of batter into the pan. Cook both pancakes until bubbles form on the sides and the bottom feels firm with a spatula. Flip and cook for 2-3 minutes more, or until the bottom of the pancake is browned. Repeat with the rest of the batter, for a total of 8 pancakes.

Serve with blueberry sauce.

Serving size: 2 pancakes + ½ cup sauce

Exchanges per Serving: 2 Carb, 1¼ Protein, 1½ Fat

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Comments 41

  1. Hi, Leah. If you are lucky enough to have access to local organic honey (especially if it is raw), then that is fine. Just note that it is still a source of sugar, and so can add up (Stevia and monk fruit are carb-free). This recipe would call for about 8 tsp of honey, which would add about 2/3 carb to each serving (you can always use less, of course).

  2. Hi, 19Mark59. Once in a while, that is fine. It is important to read the labels of those products to be sure there aren’t artificial or otherwise harmful ingredients in them. You can usually be safe buying Trader Joe’s, Amy’s, or Whole Foods Market 365 products.

  3. We tried this with buckwheat flour this morning. Added a tad of vanilla. They were super. Mixed in a portion of blueberries and served with the syrup of blueberries, water and stevia cooked and thickened. They were super!

  4. In answer to the Health Level 4 questions – I was wondering as well and so found the answer. If you go to apps and the menu tab, it talks about levels 1-100 and when picking your menus, be sure you’re at 80 or below. My guess is that the level 4 in this recipe is an add to your accumulation of the day to reach 80 or below. My best guess.

    No answers to the 2 flour questions? It talks about sifting together the wheat and all purpose flour together, but no mention of all purpose flour in the ingredients. I’d love to make this recipe but that question certainly needs to be answered before I give it a shot.

  5. Very tasty pancakes, I make triple the recipe and freeze them in packs of two, then away I go in the morning, with two pancakes, a frozen container of 1/4 cup sauce and I am good until snack time. The first time I made the blueberry sauce with Aguave syrup (1 tbsp) instead of stevia as I had not found stevia yet, both worked out just fine.

  6. Yes, I didn’t find a definition for health levels either.
    ……while you are there, could you also please explain the significance of the exchanges per serving.

    I made this for my daughters birthday breakfast – she loved it and was very impressed with me!

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