“I Can’t Believe I Can Eat This And Lose Weight”
My Mom introduced me to this recipe. I was skeptical when she insisted that these “pancakes” were delicious. Being a recovering Carb-O-Holic I could not fathom that pancakes made from ricotta cheese could:
- Taste SOOOOOOOO Good.
- Be an awesome replacement with a barely noticeable difference to regular unhealthy and carb loaded pancakes.
Very begrudgingly and only because my Mom kept asking me if I made them, SHEESH, I prepared them for breakfast one weekend. As I bit down on the first mouthful, a smile slowly began to form on my face. And as I chewed more, I thought, WOW! These are really good!!! Really, Really Good!!!!! Yippee!!!! My boys gave them a thumbs up too, asking with a perplexed look on their faces ” These pancakes are healthy Ma, really?” These pancakes are a protein breakfast so they won’t spike blood sugar. I recommend using sugar free syrup but they are good plain, without syrup too. I have added three TIPS to the recipe below. Read them and use them. Who says you have to give up comfort foods when you go low carb? Not me! SHEESH!
½ cup ricotta cheese (I use regular ricotta and not low fat)
¼ cup vanilla whey protein powder (I use Jay Robb)
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
½ teaspoon aluminum free baking powder
1/8 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.
- Whiskin the 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. The larger suckers are impossible for me to flip without breaking them. It really messed 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, making them larger and larger, discover how large you can make the pancakes without compromising a successful flip. This is one instance when smaller is better 🙂
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 Joseph’s 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. This is very infrequently because Agave and Maple Syrup may be natural but they are high in Natural Sugars…
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”