Ricotta Cheese Pancakes

I added chocolate chips instead of blueberries. These did not cook all the way through. The taste was there but these cakes need to be cooked "low and slow". I also use Crisco shortning intead of butter to cook the cakes in to get that crispy edge.

These pancakes had ad different texture than the regular pancakes but tasted good. I made a few changes: used fat free ricotta cheese, whole wheat flour, used 1 egg + 1 egg white, added vanilla extract and omitted the blueberries since I didn't have any. Great source of protein. Thanks for the recipe Trouble07!

Hubby couldn't tell the difference between these and "regular" pancakes, but he devoured them all the same! He gave them 5 stars though, and so will I because this is a good, easy, healthy recipe. This is a great way to get a little more protein into your breakfast! I used non-fat ricotta, whole wheat pastry flour, and I added 1/2 tsp of vanilla extract and some lemon juice. I did have to add a little milk because they seemed to thick. I wonder if the thickness will depend on the brand of ricotta used? Anyways, they were great!