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



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


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.


Nutrition Facts

Serving Size1/4 of recipe
Total Fat18g
Saturated Fat9g
Polyunsaturated Fat2g
Monounsaturated Fat6g
Total Carbohydrates16g

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