Ricotta Protein Pancakes
Ricotta Protein Pancakes
Soft diet phase after bariatric surgery
Of course, every program is different so a soft recipe might mean something else at another program (nice and confusing) so as always be sure to refer back to your programs materials.
In my experience as a bariatric dietitian, once a patient is cleared for a softer textured protein, these ricotta protein pancakes a great option as you learn small bites, eating slowly and stopping at the first sign of fullness. It also provides a texture and flavor change after lots of liquids and mushy foods!
This recipe is simple to make which means you aren’t putting a lot of time into something you cannot eat very much of!
You can, of course, increase how much you make but this recipe is a good learning recipe for the early phases of the soft protein diet. Congratulations on finishing your liquid diet!!!
Find out more about how Bariatric Food Coach can support you in this amazing journey!
Ricotta Protein Pancakes
Ingredients
- 2 tbsp low fat Ricotta cheese
- 1 tbsp vanilla whey protein powder
- 1 egg white
- 1/4 tsp vanilla extract
- 1/8 tsp baking powder
Instructions
- Heat a griddle pan to medium-low. Pancakes cook quickly; avoid overheating the pan.
- Combine ingredients in a small bowl and whisk.
- Pour one small pancake at a time for best control over cooking time. When liquid is no longer spreading and it appears the bottom is becoming slightly firm, use a rubber spatula to light raise one side of the pancake and assess if ready to flip.
- Flip and cook 20-30 more seconds. Remove and serve. Recipe will make about 3 small pancakes.