Breads: Higher Protein Pancakes |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Soy flour and Ricotta cheese help to reduce the carbs and boost the protein in these pancakes. Great flavor! Ingredients:
1/4 cup part skim ricotta cheese |
1 egg |
1/2 cup unsweetened soy milk |
1/2 cup whole wheat flour |
2 tablespoons lowfat soy flour |
4 tablespoons dried buttermilk powder |
1 teaspoon baking soda |
2 tablespoons water, if necessary |
Directions:
1. Heat a griddle over medium heat. Wipe with a bit of canola or safflower oil.
2. Beat together Ricotta cheese and egg until smooth. Stir in soy milk until well-blended.
3. In another bowl, combine whole wheat flour, soy flour, buttermilk powder, and baking soda.
4. Add dry ingredients to wet ingredients in two batches, stirring well. May add water if necessary to produce a slightly thick batter that pours slowly from spoon.
5. Use a 1/4 cup measure to form pancakes on hot griddle. The whole 1/4 cup measure makes 1 6-inch pancake or 2 3-inch pancakes. Bake, turning once, until golden brown on each side. Do not let griddle get too hot.
6. Make 6 large pancakes or 12 small pancakes. One serving = one large pancake or 2 small pancakes.
7. Top with butter-flavor spray and sugar-free syrup.
|
|