Sunday, September 11th 2016 marked 15 years since that fateful morning when the America as we know it changed forever. Since then, we spend the other 364 days a year enjoying our freedom. Living normal lives. Getting one more day closer to forgetting what happened on our soil, to our families, and about the survivors who wish they could close their eyes and not see what they saw.
In honor of my beloved Red, White and Blue I wanted to create something that felt like home. Something that made me feel warm and safe. We live in an amazing country. The men and women who risk their lives every day to keep us safe are even more amazing. And in some strange way this breakfast helped me remember that.
This is a huge stack of pancakes…huge. At least once a week my prayers include one of gratitude. Thankfulness that most of us are afforded the ability to shop in a small grocery store in our own home. At 7:15am I decided I wanted pancakes. 20 minutes later I had gathered and prepared all of this. Without ever leaving my kitchen. Did I mention this country is amazing?
Let’s make that huge stack of pancakes.
Red, White and Blueberry Ricotta Pancakes: 9 Smart Points / 9 Points Plus
Ingredients:
- 1/2 cup Birch Benders Protein Pancake & Waffle Mix
- 1/2 cup So Delicious Almond Plus+ Almond Milk
- 1/2 cup Trader Joe’s Fat Free Ricotta Cheese (or equivalent if you don’t have a Trader Joe’s)
- 1/4 cup frozen blueberries
- 1/2 frozen mixed berries
- 1/4 cup Cary’s Sugar Free Syrup
In a mixing container with a pour spout (I used a medium sized glass measuring cup) whisk together almond milk, ff ricotta and pancake mix until fairly smooth and large lumps are gone. Does not have to be perfectly smooth. Fold in blueberries gently so that they are mixed but still intact. Spray a large non stick skillet or griddle with non stick spray. Heat to medium and pour the batter in 4 or 5 medium size circles (approximately 3 1/2-4″ in diameter each). Cook for 5 to 6 minutes or until the bottom starts to brown and the top is just firm enough to hold together while flipping. Flip each cake quickly and cook an additional 4 to 5 minutes on the other side. Put frozen mixed berries in a microwave safe dish and heat in the microwave for 30 seconds. Add syrup and heat another 30 seconds on high. Immediately move pancakes to a plate and add the heated berries and syrup (or your favorite flapjack toppings…just be sure to count the points if they have any)! These were so yummy, smelled so delicious and were so pretty they only lasted long enough to take the pictures. Can’t wait to try this with other add-ins, let me know what you come up with!
