Protein Pancakes
Ingredients
- 2 eggs
- ½ cup light ricotta cheese, softened
- ¼ cup vanilla protein powder, whey or vegan
- ½ teaspoon baking powder
- ⅛ teaspoon sea salt
- ½ teaspoon vanilla extract and/or maple extract
Directions
- Whisk the eggs and ricotta together until smooth. Add the rest of the ingredients and mix until smooth.
- Heat a griddle or skillet, and coat surface with butter or coconut oil. Drop tablespoon size amounts of batter onto the griddle to make small pancakes.
- Flip pancakes when bubbles on the surface of the pancake have broken and stay broken. Cook pancakes on the other side.
Good to know
- Tips: This recipe can be doubled, as these pancakes keep well in the refrigerator.
Source: From the Cardiometabolic Food Plan recipe collection (Institute for Functional Medicine), saved in Desarae’s recipe files.