Protein-Packed Pancakes
With over 18 grams of protein per serving, these Protein-Packed Pancakes will give you and your family lasting energy all morning long.
INGREDIENTS:
6 eggs
1 cup ricotta cheese
½ cup all-purpose flour
2 tbsp. melted butter or vegetable oil
¾ tsp. baking powder
½ tsp. salt
½ tsp. vanilla
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 TIPS:
— 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.
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