I usually don’t make any kind of fancy, complicated breakfasts like pancakes.
Occasionally, when I have spare time on weekend mornings, I enjoy making fancy, complicated breakfasts like pancakes. These pancakes are full of Greek yogurt, ricotta cheese, hemp seeds, and egg whites and, therefore, they provide lots of protein to start your day.
Protein-Packed Ricotta Pancakes
Servings: 4
Calories: 191kcal
Ingredients
- ⅔ cup all-purpose flour
- 1 tablespoon hemp seeds
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup nonfat Greek yogurt
- 1 teaspoon vanilla extract
- ¼ cup sugar
- ¼ cup liquid egg whites
- ½ cup part-skim ricotta cheese
Pancake topping
- 2 cups sliced strawberries
- 2 tablespoon maple syrup
- 1 kiwi, or any other fruit you have on hand
Instructions
- Spray a griddle or skillet with nonstick spray and turn the heat up to medium to pre-heat as you prepare the pancake batter.
- Whisk together the dry ingredients: flour, the hemp seeds, the baking soda, and salt
- In a separate bowl, whisk together the wet ingredients: the yogurt, egg whites, vanilla extract, sugar and ricotta
- Stir the flour mixture and the ricotta mixture together
- Drop ¼ cup-sized dollops of pancake batter onto the hot griddle. When the pancakes start to bubble and solidify a little on top, you can flip them over and cook the other side.
- Make the pancake sauce by mixing the fruit with the maple syrup. I also added another dollop of Greek yogurt to my pancakes.
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