Shelly's Ricotta Cheese Pistachio Pancakes 1/2 cup Ricotta Cheese (I used whole milk ricotta)
1 Egg
3 Tablespoons Multigrain Pancake Mix
1 Tablespoon Sugar Free Pistachio Pudding Mix, dry
Optional: Sugar Free Maple Syrup nuked
Whiz in mini food processor. Spray pan with non-stick spray. Cook on low till golden, flip, pat flat a bit. Cook till done. Nuke SF Maple Syrup for 25 seconds. Serve each pancake with a drizzle of warmed syrup. Makes 8 silver dollar size or 6 bigger ones, like those pictured.
Warm SF Jam (Mmmmm maybe apricot on these pistachio pancakes for a Middle Eastern vibe) or defrosted, frozen fruit would be yummy on top too or for dessert... a dollop of Pistachio Protein Ice Cream. Nom nom nom.
These are so soft and tender for newer post-ops.
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3 comments:
Can't wait to try these. Pistachio was the flavor of my very first Max Protein shake ever--using your recipe! So pistachio holds a special place in my heart.
Shelly, I still make your pistachio banana shake very often. It's one of my favorites. Thanks for all the great ideas you give us. You rock!
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