Description
These Lemon Ricotta Protein Pancakes are light, fluffy, and packed with protein thanks to creamy ricotta and protein powder. A healthy, delicious breakfast option with bright lemon flavor, perfect for meal prep, brunch, or a satisfying post-workout meal. Gluten-free and naturally sweetened!
Ingredients
1 cup ricotta cheese
2 large eggs
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/2 cup oat flour
1/4 cup protein powder
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk (adjust as needed)
1 tablespoon maple syrup (optional)
Instructions
1. In a large bowl, whisk together the ricotta cheese, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
2. In a separate bowl, mix the oat flour, protein powder, baking powder, and salt.
3. Gradually combine the dry ingredients with the wet mixture, stirring gently.
4. Add milk slowly until the batter is thick but pourable.
5. Heat a non-stick skillet over medium heat and lightly grease it.
6. Pour about 1/4 cup of batter per pancake onto the skillet.
7. Cook for 2-3 minutes until bubbles form, then flip and cook another 2 minutes.
8. Serve warm with fresh berries, maple syrup, or your favorite toppings.
Notes
These pancakes freeze well and can be reheated in a toaster.
You can swap oat flour with almond flour for a nuttier flavor.
Add blueberries or chia seeds to the batter for a boost of antioxidants.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 4g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 95mg