High Protein Lemon Ricotta Pancakes
Delight in these fluffy high protein lemon ricotta pancakes, combining fresh citrus zest with creamy ricotta for a nutritious and flavorful breakfast treat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 1 cup ricotta cheese
- 3 large eggs
- 1/2 cup rolled oats
- 1/4 cup protein powder (vanilla or unflavored)
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon baking powder
- 1 tablespoon honey or maple syrup
- 1/4 teaspoon salt
- Coconut oil or butter for cooking
Instructions
- In a blender, combine ricotta cheese, eggs, lemon juice, honey, and lemon zest; blend until smooth.
- Add rolled oats, protein powder, baking powder, and salt to the blender and pulse until the batter is well mixed but still slightly textured.
- Heat a non-stick skillet over medium heat and lightly grease with coconut oil or butter.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2–3 minutes until bubbles form on the surface.
- Flip the pancakes and cook for an additional 2 minutes or until golden and cooked through.
- Serve warm topped with fresh fruit, a drizzle of honey, or yogurt if desired.
Notes
For extra fluffiness, let the batter rest for 5 minutes before cooking. Try topping with fresh berries and a dollop of Greek yogurt for added protein and flavor.