What you’ll need
1 cup Protein Pancake Mix
1 cup water
1 teaspoon vanilla extract
For the filling
½ cup thickened cream
3 tablespoon icing sugar
¼ cup ricotta cheese
To serve
sprinkle icing sugar
Pre-heat a lightly greased non-stick frying pan to medium heat.
In a mixing bowl stir all ingredients with a whisk until the batter is combined with no lumps.
Spoon the batter into the frying pan and form a round shape. Cook only 4 larger pancakes to allow space for filling.
Cook on low-medium heat for 90 seconds until bubbles form on top or until golden brown on one side. Flip and continue to cook for 90 seconds or until golden brown.
For the filling, whip ½ cup thickened cream with 3 tbsp icing sugar until stiff, then fold through ¼ cup ricotta
Spread ½ of each pancake with filling, and then fold other half of pancake over to make a half moon. Sprinkle with icing sugar and enjoy!
