Description
Bright, fluffy, and packed with protein, these Lemon Ricotta Protein Pancakes are a game changer for anyone who loves a delicious and healthy breakfast.
Ingredients
Scale
- 1 cup ricotta cheese
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 2 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour (or gluten-free blend)
- 1 scoop (about 30g) vanilla protein powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon maple syrup (optional)
- 1 tablespoon butter or oil (for cooking)
Instructions
- In a large bowl, whisk together the ricotta, eggs, lemon zest, lemon juice, milk, and vanilla extract until smooth.
- In a separate bowl, stir together the flour, protein powder, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Let the batter rest for 5 minutes to activate the leaveners.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Scoop about 1/4 cup of batter per pancake onto the skillet.
- Cook for 2–3 minutes until bubbles form and edges look set, then flip.
- Cook the second side for 1–2 minutes until golden brown.
- Repeat with remaining batter.
- Serve warm with toppings like yogurt, berries, maple syrup, or more lemon zest.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking on skillet
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 280
- Sugar: 5g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 85mg
Keywords: Lemon Ricotta Protein Pancakes, healthy breakfast, protein pancakes