Ricotta pancakes are so fluffy and delicious and a sneaky way to get more protein without it tasting like you are getting more protein. One batch has 24g of protein which is pretty fabulous since they taste like you are eating nothing but a pile of fluffy delicious carbs. I’m slightly obsessed.
I really had no idea such a fabulous thing existed, and I don’t even recall where I first heard of them. Probably the Food Network since I have it on pretty much 24/7 (it makes for great background noise). Anyway, I looked up a number of different recipes before coming up with my own, and I think I hit a home run!
- ½ cup ricotta
- ⅓ cup flour
- ¼ tsp baking powder
- ¾ Tbsp sugar
- ⅓ cup of milk
- 1 egg
- ¼ tsp vanilla
- pinch of salt
- Separate egg and beat egg white until stiff
- Mix egg yolk, milk, vanilla and ricotta together in a separate bowl
- Add flour, baking powder, sugar and salt to ricotta mixture and mix just until combined
- Slowly fold in egg whites until mixture is light and fluffy
- Heat frying pan or griddle over medium heat. Grease the pan/griddle with a small amount of cooking oil to prevent the batter from sticking
- Pour ¼ cup of mixture onto pan or griddle. Let cook for 2-3 minutes before flipping.
These pancakes take a bit longer to cook than regular pancakes. I find they cook best without burning the burner turned back to around 4.5-5.
I really like making a batch of batter in advance for nights when I know I’ll want something after my evening classes so I can come home and pull the batter out of the fridge and get cooking right away.
I gotta say, there is nothing quite like a nice stack of pancakes after teaching two or three fitness classes. Yum!