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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.