Whole Grain Ricotta Pancakes
These pancakes pack a whole 6g protein and 2g fibre per pancake. You can serve with nut butter and banana or top with greek yogurt, maple syrup and berries to boost protein and fibre content and make a wholesome, balanced breakfast.
What You’ll Need
Whole Grain Ricotta Pancakes
1 1/4 cup whole grain flour
1.5 cups 2% (or skim milk)
1/2 cup low fat ricotta cheese
1 egg
3 tbsps. melted butter
1 tbsp. sugar
3.5 tsps. baking powder
1 tsp salt
How To Make It
In a medium bowl mix together all the dry ingredients (flour, salt, sugar, baking powder).
Add the wet ingredients except for the ricotta (melted butter, cracked egg and milk) and using a whisk, mix in the wet ingredients into the dry ingredients until you get a homogenous paste. Mix in the ricotta cheese.
Prepare a non stick frying pan over medium heat, you can add a small amount of vegetable oil to prevent the pancakes from sticking.
Pour 1/3 cup of pancake batter on the frying pan and cook for about 2-3 min. A good indication that the other side has cooked is that raw pancake batter will start to bubble. Using a heat proof spatula/ turner, flip the pancake to cook the opposite side for another ~1.5min or until browned. Repeat for the remaining pancake batter. Recipe will make about 8 pancakes.
Note: whole grain flour tends to absorbs liquid so if you notice that the batter is becoming thick as you’re cooking your pancakes don’t hesitate to add a bit more milk (a few tbsps. at a time) to make the batter more liquid. It’s supposed to easily pour out of the cup when you scoop it out - a thick but slightly runny liquid.
Recipe Tips
Pancakes are great to make ahead and freeze for later use. You can wrap them individually and freeze for up to 3 months. When ready to use, just defrost by cooking in the microwave or in the oven.
You can store the cooked pancakes in an airtight container and they will stay fresh for about 3-4 days.
Recipe is adapted from the “Good Old Fashioned Pancakes” from allrecipes.com