Ricotta Cheese Pancakes

3 tablespoons all-purpose flour
2 teaspoons SPLENDA® Granular
1 teaspoon baking powder
1/4 cup egg substitute
1/2 cup nonfat ricotta cheese
2 ounces fresh blueberries


In a bowl, combine flour, Splenda, and baking powder. Stir in egg substitute and ricotta cheese until well blended. Gently fold in blueberries.

Pour 1/4 cup batter onto hot griddle for each pancake. Cook until bubbles form on top, then turn to brown other side. Serve immediately with choice of condiments.

serves 2