Wink Here is a breakfast recipe favorite for a higher protein lower carbohydrate pancake that’s perfect for people who want to maintain their weight loss after having had gastric bypass surgery or other bariatric weight-loss procedure. It is also a perfect recipe for people following any low carb, or paleo/primal grain-free diet.
Ricotta Protein Pancakes are something I eat for a treat, once in a while. Serve them alongside turkey sausage to up the protein. My mainstay for breakfast is a free-range egg with free-range turkey bacon and cheese, sometimes served on a toasted slice of Ezekial bread with butter.
Ricotta protein pancakes recipe:
- 1 1/2 cup almond flour
- 1/4 cup Stevia granulated
- 2 teaspoons baking powder
- pinch sea salt
- 4 large organic eggs
- 1 1/2 cup plain almond milk
- 1 1/3 cup fresh ricotta cheese
- 1 teaspoon almond extract
- 1 teaspoon finely grated lemon zest (use microplane grater)
- 2 tablespoons unsalted butter - melted
- 1 tablespoon coconut oil or extra-virgin olive oil to coat the frying pan
- In a small bowl mix flour, sugar, baking powder and salt. Set aside.
- In a large bowl whisk the eggs until lightly beaten. Add the milk, ricotta, extract, lemon zest and melted butter and whisk until well blended. Add the dry ingredients to the milk mixture and whisk until just incorporated. The batter should be slightly lumpy. Don’t over wisk or the pancakes will be thin and tough.
- Heat a 7" non-stick frying pan or griddle to medium-high heat. Add a little oil to the pan and lower to medium to medium-high heat. Add about 1 TBS. of batter to pan for each pancake. The pancakes should not be bigger than 3 inches round or they won’t flip well (Silver dollar pancakes work best with almond flour). Cook until the tops of pancake have a few bubbles, edges look dry and bottom is golden. Flip the pancake and cook for an additional 1 to 2 minutes until bottom is golden and pancake is cooked through. As the pan gets hotter, you may have to reduce the heat further so the pancakes cook evenly without burning. Add a little more oil to the pan before cooking the next pancake.
- To serve, top with your choice of a few fresh berries and sliced almonds and drizzle with a little real maple syrup.
See other recipes in my collection! Simple use the search bar in obesity, located in the top right of this page, and type in the words “bariatric recipe.” My recipes should pop to the top of your results list!
I am sharing my wonderful recipe make-overs with you that have helped me to be successful in maintaining my weight loss from bariatric surgery in 2003. These include delicious protein shakes - some of which taste even better than the delicious fat and sugger ladden Frappucinos at Starbucks,** protein bars** that are far more healthy and affordable than those you buy online/in-store, and awesome** recipe-makeovers of foods you love** but are no longer part of a bariatric life food plan.
Cheryl Ann Borne, writing as My Bariatric Life, is a contributing writer and Paleo recipe developer for HealthCentral’s Obesity Community. Cheryl is an award-winning healthcare communications professional and obesity health advocate who has overcome super obesity and it’s related diseases. She publishes the website MyBariatricLife.org and microblogs on Facebook, Twitter, and Pinterest. Cheryl also is writing her first book and working on a second website. Watch her transformational video on Vimeo.