Ricotta Breakfast Pancakes

These are quick and easy using a pancake mix as a base or the dry ingredients from your favorite pancake recipe. They are a nice change from traditional pancakes and a great way to use up leftover ricotta cheese. Serve with maple or fruit syrup.

Step: 1

Whisk together the pancake mix, skim milk, and ricotta in a bowl until smooth. Batter should be thick; add more milk if necessary to get desired consistency.

Step: 2

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Per Serving: 142 calories; protein 5.1g; carbohydrates 28.8g; fat 0.7g; cholesterol 1.3mg; sodium 511.1mg.

Eat good breakfast to start the day has become a good habit. It’s a fabolous way to start my day off healthfully. The sweet hit from the fruit wakes me up and gives me energy to take on the morning. Sugar is often vilified as the evil of all disease, but fruit is also loaded with fibre, which is best for your digestive system and make keep you feel full longer, and less likely grab a snack out of the street food before break .

Making fruit a at 7.00 clock habit is simple . Easy as put the fruit in your refrigerator next to the milk or on the bench next to your cereal bowl , or move your coffee maker or tea kettle — about anywhere where you’ll see it. Before you eat the rest of your food , eat your fruit. If you’re not normally a breakfast person.