Protein Pancakes – 1 cup Ricotta Cheese – ½ cup Shredded Mozzarella – 1 teaspoon Dried Oregano – 9 large Eggs – 1 cup Baby Spinach – ½ teaspoon Salt – ⅛ teaspoon Ground Pepper – ½ teaspoon Garlic Powder – ½ cup Roasted Red Bell Pepper – ⅓ cup Shredded Parmesan
In a high-speed blender, add all the ingredients: egg, milk, Greek yogurt, oats, cinnamon, baking powder, and vanilla extract if desired.
Blend on medium-high speed and use the tamper tool of your blender to push the batter next to the blade. Transfer batter into a mixing bowl.
Warm a non-stick pan or a pancake griddle over medium-high heat with avocado oil or cooking oil spray. Scoop 1/4 cup of batter per pancake and cook for 2-3 minutes.
Flip with a spatula and cook the protein pancakes for an extra minute until golden brown. Serve hot with fresh berries.
Serving: 3 Pancakes Makes: 6 Pancakes
Prep: 15 Minutes Cook: 15 Minutes