Air Fryer Burrito

I first saw these gluten-free protein pancakes mentioned in a HungryRoot recipe for stuffing them with ricotta cheese and blueberries. Pancakes is a bit of a misnomer. They’re somewhere between a crepe and a pancake. You can eat them stacked with maple syrup, but you can also eat them with fillings. So far I’ve tried them with peanut butter and jelly (pretty good), turkey and hummus (also good), and the original ricotta with blueberries recipe (actually just eh). I’ve also eaten them with Nutella and pear, as a dessert crepe:

The packaging recommends either microwaving them for 15 seconds or heating them in a pan for about a minute. They do get a little sticky when heated.

Overall, I’m enjoying them and I’d buy them again for a convenient, high protein option. Though for a more cost-effective option, there are lots of oat-egg-cottage-cheese pancake recipes out there. I made this cranberry orange version from Yuka recently and couldn’t stop eating them.