Protein Packed Pancakes

By ohioeggs  

August 18, 2017

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Protein pack your breakfast with these protein packed pancakes!

  • Yields: 12 pancakes/48 silver dollar pancakes; 4 servings
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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

Directions

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

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.

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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Nutrition Facts

Serving Size1/4 of recipe
Calories303
Sodium544mg
Protein18g
Cholesterol313mg
Total Fat18g
Saturated Fat9g
Polyunsaturated Fat2g
Monounsaturated Fat6g
Total Carbohydrates16g

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Contact

5930 Sharon Woods Blvd.
Columbus, OH 43229
info@ohiopoultry.org
(614) 882-6111

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