Healthy Breakfast Recipe: Sand Dollar Ricotta Pancakes

I saw some cookies the other day on Pinterest that used sliced almonds to make sand dollars and I thought, "Hey I can do that with my favorite Ricotta Pancakes!" Now all I need is to win the lottery, buy a beach house and I can eat these beachy themed, protein packed, healthy pancakes sitting on my deck staring at the crashing ocean waves.

Low Carb Protein Bariatric Surgery Healthy Cooking Best Pancakes

Shelly's Sand Dollar Cinnamon Churro Ricotta Pancakes

1/2 cup Ricotta Cheese
1 Egg, beaten
1 teaspoon Cinnamon
1 Tablespoon Sugar Free Torani Syrup (Sugar Free Vanilla, SF Caramel or Brown Sugar Cinnamon)
3 Tablespoons Multigrain Pancake Mix
Sliced Almonds (about 40, 5 per pancake)

Mix all ingredients together. I use whole milk ricotta, if you use part skim, drain first. Spray pan with non-stick spray. Spoon a dollop of mixture in pan and pat flat. Add sliced almonds in sand dollar pattern. Cook on low till golden, flip, pat flat, cook till done. Serve each pancake with a drizzle of warm Sugar Free Maple Syrup or delicious just plain. Makes 8 pancakes.

These can be frozen between slices of wax paper or kept in the fridge a day or 2 and reheated (nuke 25 seconds) for breakfast during the week. Surprising good cold too. Leftovers usually get some SF jam, almond or peanut butter smeared on them, wrapped in foil and they become a great breakfast-on-the-go.

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Between these pancakes and the ocean themed knitted garland and wreath my Mum made me. I'm all ready for that beach house. Anyone know what the Powerball numbers are going to be this week?

Knitting DIY Craft


Anonymous said...

Can you ask your mom where she got the pattern for the garland and wreath?



Michelle "Shelly" said...

Hey Gina, She usually takes something from a book and changes it... I will ask her but I am guessing most was just her experimenting.

Denise H. said...

Sooo cute! I love your mom's knitting! Now that is adorable!

Alexis said...

I love how easy and simply this recipe is. I'm trying it out tonight, thank you!

Anonymous said...

I do not post many comments, but just wanted to say that your blog is very inspirational, helpful and educational. I have learned so much by reading your posts. Thanks for all you do.

Tamara Chipman said...

Shelly could you use coconut or almond flour instead of the multi grain pancake mix

Michelle "Shelly" said...

Hi Tamara, Almond Flour would work... they will be a little heavy without the leavening agent in pancake flour but I've done it and they are yummy, plus added protein... I'd not use Coconut Flour... Coconut Flour is while I love it for baking... it is very very absorbent/sucks up liquids big time.

Hope they are enjoyed!

Cyn said...

Does the Torani syrup add anything beyond sweetness? Like texture or binding? I'm trying to figure out if 1) I need to make a special trip to get the syrup and 2) if I really want to add artificial sweetener to this. (I don't mind it in some contexts, but don't feel well if I over do it.) If it's just sweetness, I could try flavored stevia drops or a little maple syrup, but if it's a texture thing...

Michelle "Shelly" said...

Hey Cyn, It's sweetness... so maple, agave, honey, or even nothing... whole milk ricotta is sweet to me and these have cinnamon so fine without... now they will be a little stiffer so flatten them a bit if you add nothing... if you add another sweetener watch the cooking... honey or maple for example would darken quicker. Hope that helps and they are enjoyed.

Antoinette Pakele said...

Just made these this morning and they are so delicious. You need to make a recipie book. Thx for all the delicious food.