Another day, another experimental pancake recipe. I tried using ricotta this time. I was hoping for a more decadent experience, but it just made really dense cakes.
Using an immersion blender, I mixed
1/2 cup oats
1/4 cup ricotta cheese
1/2 mashed banana
2 tbls egg whites
4 tbls almond milk
1/4 tsp vanilla
1/4 tsp pumpkin pie spice
I feel like my banana should have been riper, would have made for sweeter pancakes, naturally.
I think so far, the best results have come from using Greek yogurt in the mix.
Chocolate protein pancakes were essentially a failure. I still ate them, but they weren’t entirely right. I used a packet of protein powder, maybe it was the wrong kind of protein powder. The cakes puffed up and fell during cooking, kind of like flourless cakes. I won’t let this misstep derail me. I will try again.
I have been experimenting with alternative recipes for pancakes because I friggin love pancakes, but I try to be smart with my dietary choices. I’ve seen a lot of recipes that use oatmeal and bananas and yogurt or cottage cheese. This variation used
1/2 cup oatmeal
1/2 mashed ripe banana
1 6oz. Strawberry Greek yogurt
2 egg whites (I used 6 tblsp) of egg whites from a carton)
I enjoyed them! They were pretty satisfying. Cottage cheese would probably have been healthier; there would have been no added sugar that way. I had meant to add vanilla, but forgot. There were pretty dense, not your typical fluffy pancakes. My next experiment will somehow utilize chocolate protein powder.