Growing up, pancakes were a staple breakfast item in my house. We had it all, from your regular, buttermilk pancakes, to fruit-filled pancakes, to delicious chocolate chip pancakes. My mom would always make heart-shaped pancakes and I thought it must’ve been the hardest thing to do. On birthdays, we were in for a treat when our heart-shaped pancakes came out drizzled with sweet icing. Ahh, I can still taste them to this day…
On the other hand, it makes me feel really sorry for her because I was already a hyper child. Add sweet pancakes and icing to the mix, and you can bet my sister and I were a handful after breakfast!
Now that I’m Mom, I make pancakes at least a few times a month and I sometimes get tired of the same ole, go-to, pancake. So I decided to try something new and go with a more savory pancake. We liked them a lot and they made a good addition to the unusual, yet sometimes too-often, breakfast-for-supper tradition. The savory and sweet combo makes them perfect for a late evening meal.
Warning: these pancakes do contain milk and ricotta cheese, which some pediatricians will tell you not to feed to any kiddos under 12 months. So, feel free to try these yourself and feed to your hungry toddlers.
Ricotta Cheese Pancakes
Ingredients
- 1/2 cup ricotta cheese
- 1/4 milk
- 1 tsp. vanilla
- 1 egg
- 1/3 cup flour or coconut flour
- 1/2 tsp. baking powder
- 1 Tbsp butter
Topping
- Strawberries, sliced
- Greek yogurt
Directions
- In a bowl, add all the ingredients except butter and mix well.
- In a skillet, add 1 Tbsp of butter.
- Over medium-high heat, pour a spoonful of the mixture in the pan and cook for 2 minutes on each side, until golden brown.
- Place on a plate to cool.
- Top with Greek yogurt and diced strawberries.
Enjoy with your family for breakfast, or have as a delicious breakfast for supper! 
