Protein Packed Pancakes

Prep Time: 10 minutes
Cook Time: 2 to 3 minutes per batch
Makes: 12 pancakes/48 silver dollar pancakes; 4 servings

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What You Need

6	EGGS
1	cup ricotta cheese
1/2	cup all-purpose flour
2	Tbsp. melted butter or vegetable oil
3/4	tsp. baking powder
1/2	tsp. salt
1/2	tsp. vanilla

Here’s How

BEAT eggs, cheese, flour, oil, baking powder, salt and vanilla in large bowl until blended.
HEAT lightly greased large nonstick skillet or griddle over medium heat until hot. SPOON 1/4 cup portion of batter (1 Tbsp. for silver dollar size) into skillet; COOK until golden brown, turning once.

Enjoy

Serve with your favorite syrup or preserves, or raspberries, or sliced bananas and chopped pecans.

Insider Info

Always pre-heat 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°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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Nutrition Information

Per Serving

Excellent source: protein, choline and calcium

Good source: Vitamin A, Vitamin D, folate, and iron

calories: 303
total fat: 18g
saturated fat: 9g
polyunsaturated fat: 2g
monounsaturated fat: 6g
cholesterol: 313mg
sodium: 544mg
carbohydrates: 16g
dietary fiber: g
protein: 18g
vitamin A: 820.5IU
vitamin D: 69.5IU
folate: 72.1mcg
calcium: 278.4mg
iron: 2.4mg
choline: 201.4mg

vitamin C: mg
vitamin E: IU
trans fat: g
sugars: g
potassium: mg
magnesium: mg
selenium: mcg
phosphorus: mg
vitamin B12: mcg
vitamin K: mcg
vitamin B6: mg
copper: mg
vitamin B1 - thiamin: mg
manganese: mg
zinc: mg
vitamin B2 - riboflavin: mg
vitamin B3 - niacin: mg
omega 3: g
omega 6: g

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