High-Protein Sweet Ricotta Pancakes

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Intro: Real Food, Real Protein — No Powders Needed

These aren't your ordinary pancakes. In fact, they aren’t flat at all. Inspired by Ukrainian syrnyky, these ricotta-based pancake patties are formed by hand and pan-fried to golden perfection. Think of them as a hybrid between mini cheesecakes and protein pancakes — soft and creamy inside, lightly crisped on the outside, and delicately sweet.

Best of all? You get over 40 grams of protein from real ingredients — no protein powder, no milk, and no refined sugar. Just ricotta, eggs, and a few pantry staples.

Whether you're following a high-protein diet, cutting sugar, or just want to eat better without sacrificing flavor, these little golden gems are your new breakfast best friend.

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What Makes These Pancake Patties Special?

• High protein from whole eggs and ricotta

• Refined sugar-free — sweetened with erythritol

• Zero protein powders

• No milk or yogurt

• Pan-fried, not poured — thick, hand-formed patties

• Naturally gluten-flexible (can be made with GF flour)

• Perfect for breakfast, snack, or even dessert

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Ingredients (Makes 6 Patties – 2 Servings):

• ¾ cup ricotta cheese (whole milk, ~5% fat)

• 2 large eggs

• 3 tablespoons all-purpose flour (plus extra for coating)

• 1 tablespoon erythritol (or more to taste)

• ½ teaspoon baking powder

• ½ teaspoon vanilla extract (optional)

• A pinch of salt

• 1 teaspoon oil or butter for frying

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Instructions:

1. Prepare the Batter
In a medium bowl, mix together ricotta, eggs, erythritol, vanilla (if using), and a pinch of salt. Stir until smooth and cohesive.

2. Add Flour and Leavening
Add the flour and baking powder. Mix until a thick, sticky dough forms. The batter should be thick enough to hold shape — if not, add an extra teaspoon of flour.

3. Shape the Patties
Lightly dust your hands and a plate with flour. Scoop out about 2 tablespoons of dough per pancake and form into small patties (around 2.5 inches wide). Gently roll each in flour to coat all sides.

4. Pan-Fry Until Golden
Heat oil or butter in a non-stick skillet over medium heat. Fry the patties for 2–3 minutes per side until golden brown and firm to the touch. Don’t rush the process — lower heat gives better texture and prevents burning.

5. Serve Warm
Serve with Greek yogurt, fresh berries, a drizzle of sugar-free syrup, or powdered erythritol for a truly indulgent (but guilt-free) breakfast.

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Nutrition (Per 100g / Per Batch ~340g):

Nutrient	Per 100 g	Per Batch
Calories	162 kcal	~550 kcal
Protein	12 g	~41 g
Fat	8 g	~27 g
Carbs	10 g	~34 g

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The Cultural Inspiration: Ukrainian Syrnyky

This recipe is a nod to a beloved Eastern European breakfast classic: syrnyky. These are small, sweet cheese pancakes traditionally made with farmer’s cheese or tvorog. They're soft, slightly tangy, and served hot from the skillet — often topped with jam or sour cream.

While farmer’s cheese can be hard to find in the U.S., ricotta is an excellent substitute. It brings a creamy texture and mild flavor, and when combined with flour and eggs, it forms a rich, satisfying base without any additional dairy.

Our version keeps the authentic spirit but adds a nutritional boost by prioritizing protein and reducing sugar.

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Why This Version Is Healthier

Modern breakfast foods are often loaded with hidden sugars and processed carbs. These ricotta pancake patties flip that script:

• Low in carbs, with just 10g per 100g

• High in protein, thanks to ricotta and eggs

• No added sugar, perfect for diabetic-friendly or low-sugar diets

• No ultra-processed ingredients — just basic staples

They’re also rich in calcium, vitamin B12, and satiating healthy fats, making them a well-balanced breakfast or snack that keeps you full for hours.

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FAQ: Frequently Asked Questions

Can I use cottage cheese instead of ricotta?
Yes, you can substitute cottage cheese, but it’s best to blend it first for a smoother texture. Draining excess liquid is also a good idea.

Can I bake them instead of frying?
You can bake them at 375°F (190°C) for about 18–20 minutes, flipping halfway. The result is drier but still tasty.

Are they keto-friendly?
Not fully, since they use regular flour. For a lower-carb version, try almond flour, but expect a more delicate texture.

How do I make them gluten-free?
Just swap the all-purpose flour for a 1:1 gluten-free baking blend. Avoid coconut flour — it absorbs too much liquid.

Can I freeze them?
Absolutely. Cool completely, layer between parchment, and freeze. Reheat in a skillet or microwave as needed.

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Tips for Perfect Pancake Patties

• Use whole milk ricotta for best flavor and texture

• Dust your hands with flour to make shaping easier

• Pan temperature matters — medium heat gives even browning

• Don’t skip flour coating — it prevents sticking and gives a lovely crust

• Test one patty first to check sweetness and firmness before cooking the batch

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Fun Variations to Try

Want to switch things up? Try these additions:

• Lemon zest + blueberries for a bright, fruity twist

• Mini chocolate chips for a dessert-like feel

• Cinnamon + apple bits for a fall-inspired combo

• Orange zest + cardamom for a more sophisticated brunch version

• Chopped nuts for crunch and extra healthy fats

These pancake patties are endlessly customizable and adapt well to whatever flavor profile you prefer.

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Make It Kid-Friendly or Dessert-Ready

To serve these to kids or as a healthier dessert:

• Add a touch more sweetener (2 tablespoons erythritol or a mix of stevia/monk fruit)

• Top with mashed berries + Greek yogurt

• Or try a drizzle of sugar-free chocolate syrup for a treat

They’ll love the creamy interior and golden outside — and you’ll love the nutrition.

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Serving Suggestions

Pair with:

• A black coffee or cinnamon chai

• A smoothie with banana and almond milk

• A glass of kefir or low-sugar yogurt drink

• Or simply fresh berries and mint — fresh, light, and beautiful for photos!

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Storage & Meal Prep

Make once, eat multiple times:

• Fridge: Store in a sealed container for up to 4 days

• Freezer: Freeze with parchment between layers for up to 2 months

• Reheating: Reheat in a pan for 2 minutes per side or in the microwave for 30 seconds

Breakfast with Soul

These Ricotta High-Protein Pancake Patties aren’t just another low-carb breakfast idea. They’re rooted in comfort, tradition, and balance — a healthy way to start your day without feeling like you’re missing out.

Creamy, filling, golden, and lightly sweet — and best of all, made from whole ingredients you can feel good about.

Whether you call them syrnyky, patties, or cheese pancakes, one thing’s for sure: they’ll become a regular in your kitchen.

repeat!

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