Shelly's Bruschetta Pancakes
1/2 cup Ricotta Cheese
1 Egg
1 Tablespoon Parmesan Cheese
3 Tablespoons Multigrain Pancake Mix
1 teaspoon Parsley
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Oregano
1/4 teaspoon Salt
a few twists of Black Pepper
Bruschetta Topping
2-3 Tomatoes, chopped
Fresh Basil, finely chopped
dash of Oregano
Salt to taste
a few twists of Black Pepper
drizzle of Balsamic Vinegar
Mix together Bruschetta Topping and set aside. Mix pancake ingredients together. Spray non-stick pan with Pam. Cook on low till bubbles appear, flip. Cook till done. Makes 8 pancakes. Top with Bruschetta Topping.
Note: I used whole milk ricotta if you use part skim. Drain through a sieve lined with a coffee filter for several hours or overnight in the fridge. Avoid ricotta that says "creamier formula" you want regular ricotta. These pancakes can be made ahead and reheated.
More Ways to Celebrate Pancake Day in a Healthier Way...
Shelly's Variety Pancake Bites
Shelly's Ricotta Cheese Pistachio Pancakes
Shelly's Pumpkin Protein Pancakes
Shelly's Chocolate Coconut Pancakes
Shelly's Healthified Crepe Suzette
Shelly's Strawberry Cheesecake Cottage Cheese Pancakes
Shelly's Chocolate Chai Protein Crepes
Shelly's Caramel Apple Cottage Cheese Pancakes
Shelly's Baked Blueberry Pancake (Clafoutis -ish)
Shelly's Chocolate Monkey Pancakes
Shelly's Butterscotch Crunch Ricotta Pancakes
Shelly's Savory Pesto Pancakes
Shelly's Sweet Zucchini Pancakes
Shelly's Sausage Pancake Bites
Shelly's Crepes
Shelly's Potato-less Potato Pancakes
Shelly's Savory Garbanzo Bean Crepes
Nom nom nom.