Protein‐Packed Pancakes

  • Cook Time

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  • Ingredients
    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

    Yields: 4 servings

  • Nutritional Information

    Per Serving : 1/4 of recipe

    Calories: 303

    Total Fat: 18 g
    Saturated fat: 9 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 6 g

    Cholesterol: 313 mg
    Sodium: 544 mg
    Carbohydrates: 16 g
    Dietary Fiber: 0 g
    Protein: 18 g
    Vitamin A: 820.5 IU
    Vitamin D: 69.5 IU
    Folate: 72.1 mcg
    Calcium: 278.4 mg
    Iron: 2.4 mg
    Choline: 201.4 mg

Directions

  1. BEAT eggs, cheese, flour, oil, baking powder, salt and vanilla in large bowl until blended.

  2. 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.

Insider Info

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

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.