I’ve always read that protein is the MOST important part of breakfast, but with kids it’s not always so easy to come up with a protein-packed breakfast that they will eat. This recipe has been a much favored staple in our breakfast diet since my son was first turned to solids. I don’t remember where I found the recipe years ago, but it’s easy enough to whip up on a weekday and the left overs can easily be reheated in the toaster for an even quicker breakfast the next morning!
3 T. Whole Wheat Flour
1 Heaping tsp. sugar
1 tsp. Baking Powder
1 Egg (beaten up a bit)
1/2 Ricotta Cheese
1/4 C. frozen berries – I typically use blueberries or raspberries or both!
Butter for the griddle
Mix the dry ingredients together, add the egg and cheese, stir until mixed, fold in the berries. On a well heated, buttered griddle (med-high) plop 4 balls of mix and let cook untiil they are ready to flip. Flip and then mash down with the back of spatula. Flip again and mash a little again. Keep going until they look delicious and enjoy!
We serve these with maple syrup or honey (depending on the request of the day).