Peanut Butter & Jelly Ricotta Pancakes - Shelly

By LadyJ1114

Ingredients

• 1/2 cup ricotta
• 1 egg, beaten
• 2 T. powdered peanut butter
• 1 T. SF Da Vinci syrup
• 3 T. multigrain pancake mix

Preparation

Step 1

Mix all ingredients together. Spray pan with non-stick spray. Spoon a dollop of mixture in pan and pat flat. Cook on low till golden, flip, pat flat, cook till done. Serve each pancake with a drizzle of warm SF jam, maple syrup, fruit or delicious just plain.

These can be frozen between slices of wax paper or kept in the fridge a day or 2 and reheated for 25 seconds.