In a bowl, combine flour, baking powder, baking soda and salt. In another bowl, whisk buttermilk, ricotta, honey, oil, orange zest and vanilla. With wire whisk, fold wet ingredients into flour mixture until just blended. Using rubber spatula, gently fold egg white into batter until just blended. Fold the mango, strawberries, and orange juice into the batter until just blended. Spoon batter into heated skillet and cook pancakes on both sides until golden brown. Serve warm.
Nutritional Value Per Serving
Calories 154, Calories From Fat 26, Total Fat 3g, Saturated Fat 1g, Trans Fatty Acid 0.02g, Cholesterol 9mg, Total Carbohydrate 24g, Protein 7g, Omega 3 Fatty Acid 0.09g