When I was making my pasta with ricotta sauce for dinner on Sunday night I tried to think of another way I could use up some of the Ricotta. I immediately thought cookies or pancakes. After thinking about it I decided to go with a pancake recipe since I have never had Ricotta in pancakes before! Let me tell you they were delicious!
I looked over a few recipes picked out some ingredients I liked, and then put together my own recipe. They were perfect and I wouldn’t change a thing! I am not a syrup lover, yes I know to some of you that sounds crazy… I eat my pancakes plain and they were so moist and fluffy I didn’t even need butter on top! Big win for me.
This is a well balanced pancake and with about 11 grams of protein per serving they will keep your stomach nice & full!
- ¼ cup egg whites
- 1 cup rolled oats, dry
- 1 cup part-skim ricotta cheese
- 2 teaspoons sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
In a blender, grind oats, sugar, & cinnamon.
Heat a griddle or large non-stick skillet over medium-low heat. Spray with non-stick cooking spray or butter. For each pancake pour 1/4 cup of batter onto pan. Flip as soon as the top starts to bubble. Cook until golden brown.
Makes 8 pancakes (2 pancakes per serving) Per serving approximately 183 calories, 6.3g fat, 19.8g carbs, 2.4g fiber, 11.4g protein