Whole-Wheat Blueberry Pancakes with Ricotta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy, fluffy mashed potatoes made quickly in an Instant Pot. Smooth and buttery with milk and seasonings. A classic comfort-food side dish perfect for weeknight dinners or holiday meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 13- 1 cup white whole-wheat flour (120g)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 4 eggs
- 1 cup reduced-fat ricotta cheese
- 3 tablespoons olive oil
- 1 cup blueberries (fresh or frozen)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 131mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 110mg
- Calcium
- 75mg
- Iron
- 0.64mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 131MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.