Chocolate ricotta pancakes

When you're in the mood for pancakes, put aside the Bisquick and make your own batter. Better yet, go a step further and whip up some chocolate ricotta stacks. 

It's not nearly as hard as it sounds, thanks to the unassuming hero of your kitchen: the blender.

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We recommend using organic berries, if possible; they're tastier than conventionally raised berries and have fewer contaminants (like pesticides).

Nutrition info per serving: 248 calories, 10g protein, 33g carbs, 10g fat

4

Ingredients 

1 cup light ricotta cheese

1⁄2 cup milk

1 large egg

1 cup rolled oats

1⁄4 cup unsweetened cocoa powder

Zest of 1 orange

1 tsp cinnamon

1 tsp baking powder

1⁄2 tsp baking soda

1⁄4 tsp salt

1 tbsp butter or oil

11⁄2 cups strawberries

2 tbsp pure maple syrup

2 tsp fresh lemon juice

How to make it 

Place all ingredients except butter, strawberries, maple syrup, and lemon juice in a blender; blend until smooth.

 

Heat a skillet over medium heat and add butter. Pour 1⁄4 cup batter for each pancake and cook for 2 minutes. Flip and cook another minute. Keep prepared pancakes warm in a 200°F oven.

Blend strawberries, maple syrup, and lemon juice until smooth. Warm in microwave and serve on top of pancakes.

Breakfast recipes

Cook Time: 

5

Prep Time: 

15

Article source here:Men’s Fitness