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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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High Protein/Low Carb Pancakes. Light and fluffy with a nice flavor. A bit of work, but I think worth the effort. Ingredients:
1 cup protein powder (french vanilla or vanilla praline are both good) |
1/2 cup almond flour |
1/4 cup soy flour |
1/4 cup oat flour |
2 tablespoons splenda sugar substitute |
5 teaspoons baking powder |
1/2 teaspoon salt |
cinnamon |
2 eggs |
1/2 cup whole milk ricotta cheese |
1 cup milk |
4 tablespoons olive oil |
2 cups pancake mix |
oil (to grease pan) or butter (to grease pan) |
Directions:
1. If making mix ahead of time, combine all ingredients listed under Pre-Made Mix in an air tight container, shake or whisk until well mixed; seal and store until ready to use.
2. Beat eggs until fluffy; beat in all remaining ingredients, except for butter, just until smooth (if you overmix they won't turn out light and fluffy).
3. Heat skillet thoroughly over medium heat and lightly grease.
4. Pour about 1/4 cup batter into pan for each pancake; cook until edges are dry and pancake starts to puff (golden brown on bottom), then flip and cook until otherside browns.
5. Grease pan again before cooking each batch.
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