Protein Packed Lemon Ricotta Pancakes


  • 4 eggs
  • 1 cup milk of your choice
  • 1 cup rolled oats
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 lemon
  • 40g protein powder
  • 2 tbsp chia seeds
  • 250g ricotta
  • 1 cup greek yoghurt
  • 50g berries of your choice (fresh or defrosted from frozen)
  • 1 tsp maple syrup


  • Prep Ingredients: Lightly beat the eggs. Take the lemon and zest it, then slice in half and juice 1 side while reserving the liquid.
  • Whisk together the eggs, milk, oats, cinnamon, vanilla, baking powder, lemon zest & juice, protein powder (if using) and chia seed in a bowl. If possible, do this the night before and let rest in the fridge overnight to allow the oats to soften (this makes for a much thicker and softer pancake)
  • In the morning, lightly fold through the ricotta into the mixture.
  • Heat a non-stick pan over med-low heat, with a spray of olive oil spray or spread of butter.
  • Spoon in the pancake mix into the heated pan – 3 large tablespoons of mix per pancake (or 100mL if pouring from a measuring jug).
  • Once bubbles start to form and the outside of the pancake begins to thicken, flip to cook the other side.
  • Set aside on a plate and cover with foil - keep warm in the oven on low heat if needed.
  • Serve topped with Syrup, Greek Yoghurt & Berries.

* For Gluten Free, use gluten free oats or quinoa flakes.