Ricotta Protein Pancakes
Ricotta protein pancakes are a delicious and healthy breakfast option that are high in protein without the use of powders.
Servings: 10 pancakes
Calories: 203kcal
Ingredients
- 1 ½ cups ricotta cheese
- 5 eggs
- ½ teaspoon vanilla
- ½ cup large flake or steel cut oats finely ground
- 2 tablespoon hemp hearts
- 2 teaspoons baking powder
- ¼ teaspoon salt
- avocado oil, butter or your chosen fat for frying
Instructions
- In a medium-large bowl whisk together all the ingredients until fully combined and smooth.
- Let sit for 10 minutes.
- Heat a non-stick frying pan over medium heat. Add ½ teaspoon of butter or oil to the pan. Pour batter (¼ cup) into piles and cook for 2 minutes per side until golden brown.
- Keep warm in a 200-degree F oven while you cook up the rest.
- Store in the fridge for 4 days or wrap and freeze for 3 months. Defrost in the microwave over low power or wrapped in foil in a 350-degree F oven until warm.
Notes
Toppings with extra protein: Greek Yogurt, Nut butter, Toasted nuts or seeds, Hemp hearts.
Other toppings: Fresh fruit, Fruit jam or marmalade, Maple syrup, Whipped cream
For even more protein add a scoop of your favorite protein powder.
Nutritional Facts are based on 2 pancakes made with ¼ cup of batter and do not include any toppings or your chosen fat for frying.
Nutrition
Serving: 1serving | Calories: 203kcal | Carbohydrates: 10g | Protein: 16g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 204mg | Sodium: 571mg | Potassium: 234mg | Fiber: 1g | Sugar: 4g