High Protein Pancakes for One

Mix ricotta and egg together. Stir in flour, baking powder and add a pinch of salt and sugar. Whisk well to incorporate the flour into the batter.

Let the mixture sit for 10 minutes or so; this allows the leavening to work and will make the pancakes lighter.

Heat a griddle that has been sprayed (or oiled) until a drop of water dances across the surface. (Ooh! Dancing water!)

Spoon the batter into 3 or 4 pancakes (3 – 4″ in diameter) and cook until golden brown. Flip and finish cooking.

These pancakes are very moist and delicate; they remind me of a cheese blintz. With 20 grams of protein, they will fill you up.

Top with a dab of butter (or more, if you are me) and your favorite syrup.

Personally, I like to mix 1/4 cup of frozen blueberries with a tablespoon of syrup, and heat in the microwave. You’ll get the full flavor of the berries, with enough syrup to make you satisfied.