Fluffy buttermilk pancakes are made even better with creamy ricotta and a protein boost from almonds and our whey protein powder.
Serves: 4
Prep time: 15 minutes
Cooking time: 25 minutes
INGREDIENTS
1.5 cups self-raising flour
1/2 cup almond meal
60g (2 scoops) Machine Supplements NZ Whey Protein Isolate
3/4 tsp baking powder
1 1/3 cups smooth reduced fat ricotta
1 1/3 cups buttermilk
2 large eggs
1 tsp vanilla extract
Extra virgin olive oil spray
1.5 cups fresh blueberries
1/4 cup maple syrup
METHOD
- Sift the flour into a large mixing bowl and then add the almond meal, protein powder, sugar and baking powder, mixing until combined.
- Whisk the ricotta, buttermilk, eggs and vanilla in a large jug or bowl. Pour this mixture into the dry ingredients and whisk until smooth.
- Heat a large non-stick frying pan on low-medium heat, and spray the pan with olive oil spray. Using 1/4 cup of batter per pancake, cook 4 pancakes at a time for 2-3 minutes or until bubbles appear on the surface. Flip the pancakes over and cook for a further 1-2 minutes until browned. Transfer pancakes to a plate and repeat with the remaining batter and olive oil spray.
- Divide the pancakes between 4 plates and top with the blueberries and maple syrup to serve.
Nutrition Information (Per serve) | |
Energy (kJ) | 2680 |
(Cal) | 640 |
Protein (g) | 38 |
Total Fat (g) | 20 |
- Saturated Fat (g) | 5.8 |
Total Carbohydrate (g) | 74 |
- Sugars (g) | 31 |
Dietary Fibre (g) | 4.3 |
Sodium (mg) | 687 |