Go Back
Print Recipe

Protein-Packed Ricotta Pancakes

Total Time30 minutes
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.