Saturday, February 7, 2009

Ricotta pancakes

Normally, my protein pancakes have cottage cheese in them. I'm out, so I decided to sub ricotta cheese instead.

1/4 cup part skim ricotta cheese
1/3 cup rolled oats
1 whole egg
13 grams protein powder
1/4 tsp baking powder
dash of cinnamon
dash of vanilla
Blend all ingredients together in a blender until smooth. Then cook as you would normal pancakes.



Topped with the standard blueberry sauce:
1 cup of frozen blueberries (I like Wymans wild blueberries)
1 tsp of cornstarch
1 tbsp of cold water.
Heat the frozen blueberries in a small saucepan over medium heat until hot and just simmering. There will be juice in the bottom of the pan. Don't boil them! In a small bowl mix the cold water and cornstarch. Add to the pan and stir until the mixture thickens up - about 30 seconds.



I think I prefer the cottage cheese, these pancakes were a little more dense and a touch drier. Very mild in taste, though. It does give me 40 more calories and 7 grams less of protein doing it this way than the normal way, but it was a fun experiment!

3 comments:

Sharon said...

Oh my gosh, yum! And that blueberry sauce looks amazing - thanks for sharing!

Jessica @ Pudget: Losing Weight On A Budget said...

Those pancakes look so good. I love blueberries. Thanks for sharing your recipe. I never heard of putting cottage cheese in pancakes. I will have to try it.

Mercina said...

These pancakes look great! It's my first time visiting your blog and really like it. Good luck to you on losing the weight! I'm trying to shed some weight as well, so I signed up to do a 10k run to motivate me. I've never done a 10k run before but I'm slowly building up my stamina!