Protein Packed Lemon Ricotta Pancakes


  • 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


  • 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.