Ok, so there’s a humorous story surrounding these pancakes…I had purchased a big tub of blueberries at our local Farmers Market and had some left over so I decided to take a stab at making blueberry pancakes one Sunday morning a few weeks ago. So, I took the washed blueberries and dumped them into my protein pancake batter. I stirred it all up and began to pour the batter onto the griddle. The batter spread and there sat the whole blueberries…I was frantic. How the hell do you make blueberry pancakes??? Then my son Noah walked into the kitchen, looked at my panic stricken face and said ” Ma, chop up the blueberries. ” Oh…………So, I carefully plucked all the blueberries OUT of the batter, rinsed them and threw them in my VitaMix on low for a couple of seconds, then I threw the chopped blueberries into the batter, gave it a quick mix and began to pour the pancake batter onto the griddle again. Viola!, blueberry pancakes…Big Lesson – your kids can teach you a think or two if you’re open to their genius…Thanks Noah, this recipe is for you my love!
½ cup ricotta cheese (I use regular ricotta and not low fat)
¼ cup vanilla whey protein powder (I use Pure Protein brand, I purchased it at Target)
1/3 cup fresh blueberries, lightly chopped in blender- don’t make mush out of them
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon aluminum free baking powder1/8 teaspoon salt
- Spray a heavy griddle or skillet with a natural butter flavored non stick cooking spray and place it over a low to medium heat.
- In a mixing bowl, whisk together the eggs and ricotta until its smooth.
- Whisk in the chopped blueberries, whey protein powder, baking powder, vanilla extract, cinnamon and salt until combined well, do not over whisk!
- Drop the batter onto the skillet or griddle by the tablespoonful.
TIP: Don’t make the pancakes too big by pouring too much batter out at once… I’ve had this happen to me MANY times. These larger suckers are impossible to flip without breaking them. It really messes with my Type A personality, although I have learned to laugh it off. Start with little silver dollar size pancakes and work your way up in size, gradually making them larger and larger. You do not want to compromise your flip!
5. When you see bubbles bursting on the surface of the pancakes, flip them and cook the other side.
TIP: I have been known to use a butter knife to assist me in the flipping process. I butt the knife up against one side edge of the pancake and use it to stop the pancake from traveling across my griddle so that my spatula can scoot under the pancake for easier flipping.
6. Serve with or without butter, with or without sugar free pancake syrup. We use sugar free pancake syrup. Sometimes as a treat I buy the boys Maple Syrup with Agave Nectar from Trader Joe’s to use on their protein pancakes.
TIP: These pancakes freeze beautifully. I encourage you to make 2-3 batches and freeze them for future quick and easy breakfasts. Remember this mantra, “Cook Once, Eat Multiple Times”