Cheescake Power Pancake!

I recently had Ricotta crepes with blueberry compote at my favorite brunch spot, and it gave me this wonderful idea to add Ricotta into my pancake batter and Boom this recipe was born. It's the perfect breakfast or afternoon treat! It has a creamy cheesecake consistency and is decadent, but not too sweet. I also like to incorporate protein into my breakfast whenever I can, so I added some vanilla protein and it added just the right flavor. This recipe is perfect for one person and makes about six 3.5" pancakes.

INGREDIENTS:

1/2 Cup Flour
1/2 Cup Unsweetened Almond Milk
2-3 tbsp Vanilla Protein (Optional)
1/4 Cup Ricotta cheese
1/2 Tsp Vanilla Extract
1 egg
Dash of cinnamon
Pinch of Salt

METHOD:

Mix all ingredients in a bowl. Heat coconut oil over medium low heat and cook the pancake until bubbles form and flip over to cook the other side. Stack pancakes on a plate, top with greek yogurt, your favorite fruit, and molten cookie butter. I used Speculoos cocoa/cookie butter from Trader Joes and just heated a tablespoon in the microwave for 30 seconds to create the yummy chocolate drizzle sauce.