Source: SugarFree Mom
Yield: 8 pancakes
- 4 eggs
- 1/2 cup ricotta cheese, (I used part skim)
- 1/4 cup vanilla whey protein powder (1 scoop)
- 1/2 tsp baking powder
- pinch salt
- Optional: 1/2 tsp vanilla liquid stevia
Add all ingredients to a blender or whisk together by hand.
Heat coconut oil in a skillet on medium high heat.
Use 1/4 cup to measure batter for each pancake.
Free form pancakes or use an english muffin mold in skillet to form pancakes.
Allow to cook 2-3 minutes on one side or until you see bubbles forming around edges and center. Flip and cook 1-2 minutes more on other side.