We found another great way to make pancakes for breakfast (or for whenever you want them!) that uses totally different ingredients then our other Protein Pancake Recipe on the blog. We're torn on which one we like better, so we'd love your feedback if you ever end up making both.
Macronutrient Balance: 25g Protein / 35g Fat / 29g Carbohydrates - this makes 1 serving
1/4 cup + 1 Tbsp almond flour
1 tsp vanilla extract
1 tsp baking powder
2.2 oz banana
1/2 cup whole milk ricotta
3 strawberries cut up
1/8 cup blueberries
Lightly mash a banana and then add an egg and lightly mix them together. Add vanilla extract and ricotta.
In a separate bowl combine baking powder and almond flour and mix. Combine with wet ingredients.
Bring a pan to medium heat. Use a 1/4 cup for each pancake and cook until you see bubbles that start to pop before you flip them.
Cook for an additional 2 minutes once they're flipped or until you get a nice color underneath.
Serve warm with berries.
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