Protein Packed Pancakes
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: 12 pancakes/48 silver dollar pancakes; 4 servings
- Nutritional Information
Per Serving (1/4 of recipe)
Excellent Source: Protein, Calcium and Choline
Good Source: Vitamin A, Vitamin D, Folate and Iron
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
BEAT all ingredients in large bowl until blended.
HEAT lightly greased large nonstick skillet or griddle over medium heat until hot. Reduce heat to medium-low. For each pancake, POUR 1/4 cup batter (1 Tbsp. for silver dollar size) into skillet; COOK until golden brown, turning once.
These pancakes are an excellent source of high-quality protein. Serve with your favorite syrup, preserves, fresh fruit or nuts.
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.