Light and fluffy pancakes made with whole grains, high-protein ricotta, peanut butter drizzle and dark chocolate chips.
Last night I made it back to Charleston from a quick press trip in NYC. I had a 2 hour delay which meant editing these photos and feeling in the mood for breakfast at nearly midnight!
I love breakfast and am an advocate for “brinner” – breakfast for dinner.
Though I’m much more of an egg and toast kind of girl (I like to have protein in the morning), there are days where you just can’t say no to a stack of pancakes.
These are made with ricotta which surprisingly makes them super fluffy.
Ricotta is also a good source of protein and calcium. Though I typically enjoy it in savory dishes, I have to say that it can also go seamlessly with sweet like in these pancakes!
I grew up eating my pancakes and waffles with peanut butter – anyone else?
We didn’t really do syrup in my family. Plus the PB always satiated me more from the protein and healthy fats. That isn’t to say I don’t love maple syrup here and there.
Make these for your family this weekend – they will not disappoint! They aren’t overly sweet and the whole grain flour really helps provide staying power. If I am not baking with coconut flour, whole grain flour is an easy choice. Whole grain flour has the fiber, B vitamins and majority of nutrition that the refined counterpart lacks.
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- 1 cup whole wheat flour
- 1 tbsp maple syrup
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup almond milk
- 3/4 cup ricotta
- 1 egg
- 1 tbsp coconut oil
- 2 tbsp peanut butter
- 2 tbsp dark chocolate chips
- Heat a large skillet over medium heat.
- In a large bowl, beat egg with coconut oil and incorporate dry ingredients until you reach a uniform batter.
- Spray the skillet with cooking spray and cook pancakes on each side for 2-3 minutes.
- Serve with peanut butter and dark chocolate chips (or topping of choice).
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