Servings: Makes 6 servings (18 small pancakes)
Ingredients 1 cup unbleached all-purpose flour1 tablespoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1 1/2 cups low-fat buttermilk1/2 cup fat-free ricotta cheese3/4 teaspoon honey3/4 teaspoon canola oil1/2 teaspoon freshly grated lemon zest1/4 teaspoon vanilla1 egg white1/3 cup diced mango1/3 cup sliced strawberries
In a medium bowl, combine flour, baking powder, baking soda and salt. In another bowl, whisk buttermilk, ricotta, honey, oil, lemon zest and vanilla.
Whisk wet ingredients into flour mixture until just blended. In a small bowl, with mixer at high speed, beat egg white until it stands in stiff peaks when beaters are lifted. With a rubber spatula, gently fold white into batter until just blended. Fold in mango and strawberries until just combined.
Heat a griddle or a 12-inch nonstick skillet over medium flame until a drop of water sizzles; spray lightly with nonstick cooking spray. Pour batter by scant 1/4 cups onto hot griddle, making a few cakes at a time. Cook until tops are bubbly, some bubbles burst, and edges look dry. Turn with a wide spatula, and cook until undersides are golden. Transfer to a platter; keep warm. Repeat with remaining batter, spraying griddle with cooking spray when necessary.
145 calories, 2 grams fat, 1 grams saturated fat, 7 mg of cholesterol, 488 mg sodium, 23 grams carbohydrate, 8 grams protein