Yummy Tummy Organic Ricotta Cheese Pancakes with Blueberries

 

I’ve always read that protein is the MOST important part of breakfast, but with kids it’s not always so easy to come up with a protein-packed breakfast that they will eat.  This recipe has been a much favored staple in our breakfast diet since my son was first turned to solids.  I don’t remember where I found the recipe years ago, but it’s easy enough to whip up on a weekday and the left overs can easily be reheated in the toaster for an even quicker breakfast the next morning!

Ingredients (makes 4 pancakes):
I use all organic ingredients.

3 T. Whole Wheat Flour

1 Heaping tsp. sugar

1 tsp. Baking Powder

1 Egg (beaten up a bit)

1/2 Ricotta Cheese

1/4 C. frozen berries  – I typically use blueberries or raspberries or both!

Butter for the griddle

Directions:

Mix the dry ingredients together, add the egg and cheese, stir until mixed, fold in the berries.  On a well heated, buttered griddle (med-high) plop 4 balls of mix and let cook untiil they are ready to flip.  Flip and then mash down with the back of spatula.  Flip again and mash a little again.  Keep going until they look delicious and enjoy!

We serve these with maple syrup or honey (depending on the request of the day).

Enjoy!
Kristin