It is possible to describe pancakes as healthy, with chocolate, and protein-rich all in one sentence. We love to elevate and tweak classic recipes here to be more healthy and functional for menopausal women and that is what we have created with these healthy chocolate ricotta pancakes.
Why you will love these protein pancakes
- They are gluten-free, made with ground oats in place of wheat flour
- They are rich in protein with ricotta cheese, egg, and served with plain yogurt
- They are calcium-rich for bone health
- They have an antioxidant boost with the addition of raw cacao powder
Ingredients you will need
- Quick oats- you will grind these up in a food processor or blender to a fine flour
- Raw cacao powder- not hot chocolate powder! This is the Dutch cocoa, which is sugar and dairy-free
- Pantry staples like baking powder, cinnamon, sea salt
- Ricotta cheese
- Egg
- Vanilla extract
- Maple syrup
- Milk- we used unsweetened oat milk, but any unsweetened milk will do
- Coconut oil for frying
- Plain yogurt and strawberries for serving
How to make this pancake recipe
Heat a small amount of coconut oil in a non-toxic, non-stick frying pan on low-medium heat
Grind the oats to a fine flour consistency in the blender or food processor. Transfer the flour to a mixing bowl
Stir in the baking powder, cinnamon, sea salt, and cacao powder. Set aside
In the same blender, blend together the ricotta cheese, egg, vanilla and maple syrup. Slowly pour the batter into the dry ingredients and stir together well
Pour 1/4 cup of the pancake batter into the heated pan. Cook for 5 minutes, flip the pancakes and cook for another 5 minutes or until they are cooked in the middles and golden brown on the outside
Serve with sliced strawberries, plain yogurt, and maple syrup
Healthy Chocolate Ricotta Protein Pancakes
Description
We elevated and tweaked a classic pancake recipe to be more healthy and functional for menopausal women. Gluten-free and naturally sweetened!
Ingredients
Instructions
-
Heat a small amount of coconut oil in a non-toxic, non-stick frying pan on low-medium heat
-
Grind the oats to a fine flour consistency in the blender or food processor. Transfer the flour to a mixing bowl
-
Stir in the baking powder, cinnamon, sea salt, and cacao powder. Set aside
-
In the same blender, blend together the ricotta cheese, egg, vanilla and maple syrup. Slowly pour the batter into the dry ingredients and stir together well
-
Pour 1/4 cup of the pancake batter into the heated pan. Cook for 5 minutes, flip the pancakes and cook for another 5 minutes or until they are cooked in the middles and golden brown on the outside
-
Serve with sliced strawberries, plain yogurt, and maple syrup
