Ingredients
Servings: ￩￫
| 1 | cup Ricotta Cheese |
| 2 | medium Eggs |
| 2 | small Cutie Oranges, zested and juiced |
| .3 | cup Milk |
| .4 | cup Corn Meal |
| .4 | cup All-purpose Flour |
| 5 | tbsp Whey Protein Powder |
| 1 | tsp Nutmeg |
| .5 | tsp Salt |
| 1 | tbsp Turbinado Sugar |
| .5 | tsp Baking Powder |
| .5 | tsp Baking Soda |
| 1 | tbsp Chia Seeds |
| 2 | cups Fresh Cranberries |
Instructions
In a stand mixer, add all wet ingredients, except for the cranberries. In a separate bowl combine all of the dry ingredients. Add the dry mixture to the wet mixture and combine well. Add milk if it’s too thick, or coconut flour if it’s too wet.
Add 1/4 cup scoop to heated, buttered griddle. Place fresh cranberries on each pancake and cook on medium-low heat to allow the cranberries to heat up and burst before the pancakes brown. Flip and cook for a few more minutes until lightly browned.
Serve with maple syrup or your favorite, high-protein yogurt like Siggi’s Icelandic Vanilla yogurt and a drizzle of honey.
