I don’t usually post recipes but when I whip something up in the kitchen that’s this easy and healthy, with a whopping serving of protein hidden in it, I just have to share! I had some ricotta cheese left over from last week’s lasagne, so I decided to look for a recipe in which to use it. I had heard of lemon ricotta pancakes before, but since my kids are very picky I decided to leave the lemon out. I don’t think the fat level of the cheese and milk really matters so use what’s on hand, but I like to use whole fats with my young picky eaters!
-2 2/3 cups of Pancake Mix
-2 2/3 cup whole Milk (you can add a little more or less depending on how thick you like your pancakes)
-2 cups whole Ricotta Cheese
- Mix pancake mix, milk, and ricotta cheese together until a thick batter forms.
- Add a splash of vanilla and a sprinkle of cinnamon sugar.
- Cook on a flat grill with butter and serve with warmed maple syrup! I left mine a little longer on the first side to make sure they were cooked all the way through.
- Do not tell children that they are made with ricotta cheese!
What a great way to increase the nutrition of regular pancakes! All 3 of my kids (ages 5, 2, and 9 months) gobbled them up. They are denser than regular pancakes but don’t taste much different. Enjoy!