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Ricotta pancakes with a handful of berries
These fluffy Ricotta pancakes are packed with protein and bursting with the natural sweetness of fresh berries. Indulge your taste buds without compromising your health goals.
Serve the Ricotta pancakes warm with a dollop of Greek yogurt for extra flavor
Sprinkl natural sweetener powder
Sprinkle some chopped nuts or a dusting of cinnamon on top for added crunch and aroma
Enjoy these pancakes as a satisfying breakfast option or a delightful brunch treat
1/2 cup ricotta cheese (14g protein)
2 large eggs
2 tablespoons almond flour
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
Stevia or another natural sweetener sugar substitute, to taste and sprinkle
Cooking spray or butter for greasing the pan
A handful of berries (e.g., blueberries, raspberries, strawberries)
In a mixing bowl, combine the ricotta cheese, eggs, almond flour, baking powder, vanilla extract, and stevia. Mix well until the batter is smooth.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or butter.
Spoon the pancake batter onto the skillet, forming small pancakes (about 2-3 tablespoons of batter per pancake). Spread the batter slightly to form a circular shape.
Cook the pancakes for about 2-3 minutes on one side, until small bubbles start to form on the surface.
Flip the pancakes and cook for another 1-2 minutes on the other side, until golden brown.
Remove the pancakes from the skillet and repeat the process with the remaining batter until all the pancakes are cooked.
Serve the Ricotta pancakes topped with a handful of fresh berries.
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