Fabulous Breakfast After Weight Loss Surgery – Protein Packed Flourless Ricotta Pancakes With Blueberry Syrup

by sandi on February 25, 2015

When you all are ready this I will be on a plane returning from a week in Hawaii, so ALOHA!

Protein Packed Flourless Ricotta Pancakes With Blueberry Syrup
Protein Packed Flourless Ricotta Pancakes With Blueberry Syrup
Protein Packed Flourless Ricotta Pancakes With Blueberry Syrup
Protein Packed Flourless Ricotta Pancakes With Blueberry Syrup
Protein Packed Flourless Ricotta Pancakes With Blueberry Syrup

This morning I decided to try another take on the flourless pancakes and share my step by step with you.  This recipe will easily feed 2, I chose to serve it with some Trader Joe’s Maple Brown Sugar chicken Sausage which are delicious and come in at 50 calories and 5 grams of protein each.  I had one, I gave my husband 2 of them.  He is not a weight loss surgery patient and he is totally satisfied with his food quantity, and he mentioned the delicate flavor of the pancakes so all is good with my world.

Start by assembling all of your ingredients for the pancakes:

  • ¾ of a cup of Fat Free Ricotta Cheese (I use Trader Joe’s)
  • 5 ounces of egg substitute (again I use Trader Joe’s)
  • 1 ½ Tablespoons vanilla protein powder (I use Isoflex)
  • 1 teaspoons vanilla extract
  • ½ teaspoon Splenda
  • 1 Tablespoon grated lemon zest
  • Dash of cinnamon
  • ¼ teaspoon baking powder
  • Nonstick spray (I use Trader Joe’s Coconut Oil Spray)
  • 2 small frying pans or 1 large one (I use 2 nonstick small ones)

Now assemble the ingredients for the blueberry syrup by placing in a large microwaveable receptacle (I use a 1 quart Pyrex measuring cup and cover it when I am zapping the contents):

  • 1 cup fresh or frozen blueberries
  • 1 Tablespoon cinnamon
  • 1 teaspoon vanilla extract
  • 2 Tablespoons Splenda (or to taste)

Directions (pancakes):

  1. To a medium bowl add the egg substitute, the ricotta cheese, the vanilla protein powder, the vanilla extract, the Splenda, the lemon zest and the dash of cinnamon.  Mix well with a fork and then whip a little by hand with a whisk.
  2. Meanwhile, spray the bottoms of the frying pans with the nonstick spray and heat to medium
  3. When the pans are ready, add the baking powder to the pancake batter and whish again to thoroughly blend and put a little air in the mixture
  4. Using about ¼ of a soup ladle for each, pour batter into prepared pans.
  5. When the edge of the pancakes are dry and the centers are all bubbly flip over and cook for another minute on the other side.
  6. Remove pancakes to oven safe plate and keep warm in your oven at about 175 degrees (this does not dry out the pancakes as the rest of the batch cooks)
  7. Repeat until you’ve used all the batter, stirring the mix each time.

Directions (syrup):

  1. Mix all ingredients with a fork, cover and microwave on 50% power for about 2 minutes.  Remove and stir – repeat, reducing time in the microwave each repeat until syrup is just bubbly hot.  Mix again

Now assemble each plate with half the pancakes and pour the syrup or serve on the side.  Add breakfast meat as desired.

Nutrition:  Makes 2 servings, each with approximately

  • 135 calories and
  • 23.6 grams protein

Enjoy!  This fuels my body for 4 hours easily and is a series of taste explosions in my mouth.  No diet food for me!

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