Blueberry Ricotta Flapjacks – 7 Weight Watchers Points Plus Value

I have had a 62 pound container of fresh frozen blueberries in my freezer for weeks now waiting on the opportunity to have this meal.  Ok maybe not 62 pounds but it’s a huge container and they are so pretty.  Last night I made sure everyone else had eaten elsewhere before I even headed home.  I was taking no chances that my blueberry something, blueberry anything, dinner was going to be intercepted again.

Blueberries are one of the only fruits (actually maybe the only one) that I have found you can rinse as soon as you get home, let them air dry a little, and then just stick the entire container like you bought it straight in the freezer.  They never seem to freezer burn.  Maybe it’s because I never let them sit that long, but still.

Even though he wasn’t eating with me, I did let my husband choose which mix I was going to start with for this recipe.  He chose the Flapjacked I think simply because it was a brightly colored package and he was tired and not really interested hahaha.  Everything measured out the same ingredients wise and points wise so feel free to sub the Kodiak Cakes and let me know how that version is!  Please note the addition of the FF Ricotta Cheese…I know this is an extra PPV (or a power food if you are on Simply Filling) but trust me, the creaminess it adds to the cake is worth it.

Blueberry Ricotta Flapjacks – 7 Weight Watchers Points Plus Value per serving

Ingredients:

• 1/2 cup Flapjacked Protein Pancake Mix (or Kodiak Cakes Flapjack and Waffle Mix)
• 1/2 cup Almond Milk (I use Trader Joe’s) – add a little more for thinner flapjacks, a little less for a more dense flapjack
• 1/2 cup Fat Free Ricotta (I use Trader Joe’s)
• 1/2 cup (or more!) fresh or frozen fresh blueberries
• Smart Balance cooking spray
• Optional 1 tbsp Smart Balance Light Butter Spread (add 1PPV) or your choice of spread
• Optional 1/4 cup Maple Grove Farm Sugar Free Syrup (add 1PPV) or your choice of syrup

In a mixing container with a pour spout (I used a medium sized glass measuring cup) whisk together almond milk, ff ricotta and pancake mix until fairly smooth and large lumps are gone.  Does not have to be perfect smooth.  Fold in blueberries gently so that they are mixed but still intact.  Spray a large non stick skillet or griddle with Smart Balance spray.  Heat to medium and pour the batter in 4 or 5 medium size circles (approximately 3 1/2-4″ in diameter each).  Cook for 5 to 6 minutes or until the bottom starts to brown and the top is just firm enough to hold together while flipping.  Flip each cake quickly and cook an additional 4 to 5 minutes on the other side.  Immediately move to a plate and add your favorite flapjack toppings…just be sure to count the points if they have any!  These were so yummy, smelled so delicious and were so pretty they only lasted long enough to take the pictures.  One cat and both dogs were all over me they were so interested, I was mean and did not share.  Can’t wait to try this with other add-ins, let me know what you come up with!

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