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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