Protein Pancakes with Ricotta and Pluot Compote
Fluffy, protein-packed pancakes served with creamy ricotta cheese and a vibrant, sweet-tart pluot compote, offering a balanced start to your day.
Ingredients
- Almond Milk100 ml
- Ricotta Cheese150 g
- Whole Wheat Flour20 g
- Salt1 g
- Olive Oil5 ml
- Whey Protein Powder45 g
- Baking Powder5 g
- Cinnamon2 g
- Egg1 large
- Pluot100 g
- Maple Syrup10 ml
Instructions
- 1Step 1
In a large bowl, whisk together the whole wheat flour, whey protein powder, baking powder, cinnamon, and salt.
- 2Step 2
In a separate bowl, whisk the egg and almond milk. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine. (Prep Time: 3 minutes)
- 3Step 3
Chop the pluots into small pieces. In a small saucepan, combine the chopped pluots and maple syrup. Bring to a gentle simmer over medium heat and cook for 5 minutes, stirring occasionally, until the fruit softens and the liquid slightly thickens. (Cook Time: 5 minutes)
- 4Step 4
Heat olive oil in a non-stick skillet over medium heat. Pour about 1/4 cup of batter per pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. (Cook Time: 6 minutes for 2-3 pancakes)
- 5Step 5
Serve the pancakes immediately, topped with ricotta cheese and the warm pluot compote. (Prep Time: 1 minute)
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