Protein Packed Pancakes
Did you know that eggs are packed with protein? Our Protein Packed Pancakes will get your family off to a good start. Add to the tasty and healthy goodness by topping them off with a sprinkling of fresh fruit or nuts and enjoy!
Serve with your favorite syrup or preserves, or raspberries, or sliced bananas and chopped pecans.
If you enjoyed this recipe, be sure to check out our free eBook, Perfectly Easy Pancakes.
Tips on making great pancakes:
Always preheat skillet or griddle before cooking pancakes. Pan is hot when drops of water sizzle and dance on surface.
Cook pancakes in batches. Serve immediately or keep warm on a plate in a low (200 degree F) oven until all batter is used.
Make your own freezer pancakes, ready to pop in the toaster on those hurried weekday mornings.
To freeze: Cool pancakes on wire racks. Return to baking sheets; freeze in single layer 1 to 2 hours. Wrap well, individually or stacked; freeze up to 1 month.
Cooking Time15 min
- 6 eggs
- 1 cup ricotta cheese
- 1/2 cup all-purpose flour
- 2 tablespoons melted butter or vegetable oil
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
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