Ingredients

• 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

Instructions

1. In a bowl, combine flour, Splenda, and baking powder. Stir in egg substitute and ricotta cheese until well blended. Gently fold in blueberries.
2. 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.