Blueberry Ricotta Power Cakes

When I have time, which is typically on Saturday and Sunday mornings I enjoy making “special” breakfasts that take a little extra time to prepare.  These “Power Cakes” are just that - delicious, protein, fiber, and anti-oxidant packed - worth the time to prepare.  I ate them with no butter or syrup since the ricotta cheese and blueberries both had them sweet enough for me.  The 3 serving recipe works well for me - hubby gets 2 servings and I get one.

Ingredients:

• 1 cup Kodiak Cakes Power Cakes Flapjack and Waffle Mix
• 1 cup Non-Fat Milk
• 1/2 cup Non-Fat Ricotta Cheese
• 2 Egg Whites
• 1/4 cup Water
• 3/4 cup Blueberries

Directions:

1. In a large bowl mix all ingredients except blueberries together.  Then whisk to make sure the ricotta cheese is well blended into the batter
2. Fold in the blueberries gently
3. Spray two 8 inch frying pans with non-stick spray (I prefer coconut oil spray) and place on stove heating to medium low/medium
4. Pour about 1/4 cup batter into each and cook until the sides each pancake are dry and the rest is bubbly
5. Flip the pancake over and cook the other side for about 1 minutes
6. Remove to another plate - typically I keep my plates warm in a 200 degree oven and transfer the cooked pancakes to these plates to keep warm
7. If pans need to be sprayed again remove from heat, spray and repeat process until all the batter has been used
8. Serve and enjoy

Nutrition:  Makes 3 servings, each with approximately

• 228 calories and
• 20 grams protein