Recipes
Protein Packed Lemon Ricotta Pancakes
No post-pancake sugar high here! These pancakes are light, fluffy and seriously satisfying!
Prep Time 15mins + OvernightCook Time 15mins
Difficulty Easy
Serves Makes ~8 Pancakes
Ingredients
- 4 x eggs, lightly beaten
- 250ml milk, 1cup, milkof your choice
- 90g rolled oats, (raw)
- 2g cinnamon, 1 tsp
- 5ml vanilla extract, 1 tsp
- 4g baking powder, 1 tsp
- 1 x lemon, zest of whole + juice of half lemon
- 40g protein powder
- 20g chia seed, 2 tbsp
- 250g ricotta
- 250g greek yoghurt, 1 cup, to serve
- 50g berries of your choice (fresh or defrosted from frozen), to serve
- 7g maple syrup, to serve
Method
- 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.