Protein Packed Breakfast Pancakes
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- a pinch of salt
- 2 tablespoons of water
- 1 large free-range egg
- 2 egg whites from free-range eggs
- 1 tablespoon of quinoa flour
- 15 drops of nunatruals liquid vanilla stevia
- 2 tablespoons part skim ricotta cheese
- 1 tablespoon of your favorite all-fruit preserve (i used strawb
- Carbohydrate 1.58054999866388 g
- Cholesterol 9.5324999919417 mg
- Fat 2.43232499794383 g
- Fiber 0 g
- Protein 3.50242499703922 g
- Saturated Fat 1.51505249871925 g
- Serving Size 1 1 recipe (60g)
- Sodium 39.6224999665051 mg
- Sugar 1.58054999866388 g
- Trans Fat 0.125767499893682 g
- Calories 42 calories
Put the egg, egg whites, water, quinoa flour, vanilla stevia, and salt in your VitaMix or blender. Blend on high speed for 30 seconds until the batter is thoroughly combined. It will be watery. That’s how you want it.Heat a 10 inch nonstick skillet over medium low. While the pan is heating, combine ricotta cheese and preserves. Warm in the microwave for 20 seconds. Stir and set asdieCoat with cooking spray. Remove pan from heat and hold at a downward 45 degree angle. Pour ¼ cup of batter into the pan and quickly rotate pan to evenly distribute batter. Place back on heat and cook for about a minute, until the bottom starts to get light golden brown in places. Flip with a wide spatula and cook for another minute or so until light golden brown. Place on a plate. Repeat with remaining batter.Spread a thin layer of ricotta mixture on the surface of each pancake. Fold pancakes in half, then in fourths. Enjoy every last bite of your high-protein pancakes.
