Easy Ricotta Pancake

Serving size: 1 pancake
Cook time: Approx. 5 minutes

Ingredients

¼ cup part-skim ricotta cheese
1 egg
2 tbsp whole wheat flour or 2 tbsp of gluten-free flour
½ tsp baking powder

In a small bowl, mix together ricotta cheese and egg. When blended, mix in flour and baking powder. Mixture should be wet, like pancake batter.

Heat a medium nonstick pan on the stove (can add a light spray of canola oil). Add batter to pan and cook for 2-3 minutes on the first side or until bubbles begin to form and the edges begin to look dry. Flip the pancake and cook an additional 2 minutes, or until golden brown.

Remove, put onto a plate and top with your favorite topping!

TIP: You can add chia seeds, flax seeds, half of a mashed ripe banana, blueberries, lemon zest, strawberries, or even dark chocolate chips to the batter!

Nutrition: Calories: 215, Fat: 10 g, Carbs: 15, Protein 15 g, Fiber: 2 g