protein ricotta blueberry pancakes

Protein Packed Ricotta Blueberry Pancakes Ingredients

Dry Ingredients:

1 Cup unbleached flour
1 Cup wheat flour
2 Tbsp. brown sugar
1 Tbsp. baking powder
1/4 Cup Hemp Hearts
Pinch of salt

Wet Ingredients:

2 Lg. eggs
2 Cups sweetened almond milk, vanilla
1/4 Cup ricotta
1 Tsp. vanilla extract
1 Tsp. grated lemon rind
1 Cup blueberries (or a mixture of your favorite berry)
2 Tbsp. EVOO oil

Directions: Mix wet ingredients together with a fork, whisking until smooth. Pour into mixed dry ingredients. Stir only until no flour shows. Set aside to rest. Preheat a large skillet on #6 or #7. Grease with a small pat of butter or oil. Drop batter onto skillet with a ladle. Allow to cook for approx. 5 min until bubbles which form on batter burst and the top of the pancake looses it’s shine. Using a spatula, flip pancake and continue to cook through another 3 minutes. Place on a warm plate for stacking or eat immediately while hot.

Nutrition Information

Servings: 6

Calories: 292

Fat: 12g

Carbs: 37g

Protein: 10g

Type of Recipe: High Protein

Recipe submission from Marisa Raponi. “I am a yoga instructor and mother of three. I am always trying to get my kids to eat healthy so, I have to sneak in extra goodness without them knowing! This time I have sneaked in a low-fat, high-protein cheese, ricotta, and nutritious hemp hearts. This makes them so fluffy and high. They are delish and can be made ahead and popped in the microwave or toaster. This is sure to fill you up and keep you going.”

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