Protein Packed Pancakes
Did you know that eggs are packed with protein? Our Protein Packed Pancakes will get your family off to a good start. Add to the tasty and healthy goodness by topping them off with a sprinkling of fresh fruit or nuts and enjoy!
What You'll Need
- 6 eggs
- 1 cup ricotta cheese
- 1/2 cup all-purpose flour
- 2 tablespoons melted butter or vegetable oil
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
What to Do
- In a large bowl, beat all ingredients together until blended.
- Coat a large nonstick skillet or griddle with cooking spray; heat over medium-high heat until hot. Spoon 1/4 cup portion of batter (or 1 tablespoon for silver dollar-size) into skillet; cook until golden brown, turning once. Repeat until all batter is used.
Notes
- Serve with your favorite syrup or preserves, or raspberries, or sliced bananas and chopped pecans.
- If you enjoyed this recipe, be sure to check out our free eBook, Perfectly Easy Pancakes.
- Tips on making great pancakes:
- Always preheat skillet or griddle before cooking pancakes. Pan is hot when drops of water sizzle and dance on surface.
- Cook pancakes in batches. Serve immediately or keep warm on a plate in a low (200 degree F) oven until all batter is used.
- Make your own freezer pancakes, ready to pop in the toaster on those hurried weekday mornings.
- To freeze: Cool pancakes on wire racks. Return to baking sheets; freeze in single layer 1 to 2 hours. Wrap well, individually or stacked; freeze up to 1 month.
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