Ricotta Pancakes With Blueberries Sauce

• BLUEBERRIES SAUCE
• 12 ounces frozen blueberries, thawed
• 1 tablespoon sugar
• 2 tablespoons water
• 1/2 teaspoon lemon zest
• 1 pinch cinnamon
• RICOTTA PANCAKES
• 2/3 cup low-fat ricotta
• 1/4 cup milk, 2%
• 1 large egg, separated
• 1 large egg white
• 1 tablespoon lemon juice
• 6 tablespoons whole wheat flour
• 1/4 teaspoon baking powder
• 1 pinch salt
• 1 teaspoon coconut oil, virgin (or canola oil)

1. Make the blueberries sauce:rnIn a small saucepan over medium heat, cook blueberries, 2 Tbsp water, 1 Tbsp sugar, the lemon zest, and cinnamon, stirring frequently, until syrupy, about 5 minutes. Remove from heat.
2. Pancakes:rnBlend one egg yolk and ricotta in a food processor until smooth. Add milk, lemon juice, flour, remaining 2 tsp sugar, baking powder, and salt, and process until completely blended. Pour into a mixing bowl.
3. Beat 2 egg whites in another bowl until stiff peaks form; fold gently into batter.
4. Heat oil in a large nonstick skillet over medium-low heat. Pour batter into skillet by the quarter cup (scant). Cook until tops are bubbly and dry-looking, about 4 minutes; turn and cook until golden brown, about 4 minutes more.
5. Serve with blueberry sauce. rnGarnish with fresh berries or powder sugar, if desired.

blueberries sauce, frozen blueberries, sugar, water, lemon zest, cinnamon, ricotta, lowfat ricotta, milk, egg, egg white, lemon juice, whole wheat flour, baking powder, salt, coconut oil

Taken from food52.com/recipes/32337-ricotta-pancakes-with-blueberries-sauce (may not work)