Protein Packed Ricotta Pikelets


  • 4 eggs
  • 1 cup milk
  • 1 cup rolled oats
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1 lemon
  • 40g protein powder (optional)
  • 1 1/2 tbsp chia seeds
  • 250g ricotta
  • extra ricotta (optional topping)
  • OR cream cheese (optional topping)
  • OR honey (optional topping)
  • OR butter (optional topping)
  • OR jam of your choice (optional topping)


  • Prep Ingredients: Lightly beat the eggs and set aside. Take the lemon and zest the whole thing. Then slice in half and juice one side 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.
  • Next, lightly fold through the ricotta into the mixture.
  • Heat a non-stick pan over low heat, with a spray of olive oil spray or spread of butter.
  • Spoon in the pikelet mix into the heated pan – 3 large tablespoons of mix per pancake (or 100mL if measuring).
  • Once bubbles start to form and the outside of the pancake begins to thicken, flip to cook the other side.
  • Place pikelets in air-tight container and keep in fridge.
  • For a snack, serve topped with spread of choice and jam/honey.