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.

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?