Ricotta Protein Pancakes

By draingal

Ingredients

• 1/2 cup of quick rolled oats
• 1/4 cup of part-skim ricotta cheese
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 tsp. baking powder
• 1/8 tsp. kosher salt
• 3 tbsp white whole-wheat flour
• Fresh berries or fruit
• Pure maple syrup
• Shredded coconut

Preparation

Step 1

Heat a non-stick pan over medium.
Beat together the oatmeal, eggs, ricotta, vanilla, baking powder, salt, flour and cinnamon.
Put in a food processor to get more of a creamy, batter-like consistency, but that’s optional! Spoon the batter into the heated pan as you would pancakes. These cook quickly — only about 2 minutes per side depending on the thickness, so stay close.

Serve alone or with fresh fruit, a drizzle of honey or maple syrup or some coconut.

Keep in mind these will turn out much thicker and heavier than your typical pancake, so don’t expect to produce something airy and cake-like.