Blackberry Ricotta Protein Pancakes
Bursting with berry deliciousness! These gluten-free Blackberry Ricotta Protein Pancakes are a delicious, filling high protein breakfast.
Servings: 2 servings
Calories: 277kcal
Equipment
- kitchen scale recommended for best results and easy cleanup
- non-stick cooking spray
- Fork
Ingredients
- 4 large egg whites
- ½ cup part-skim ricotta
- ½ cup natural vanilla whey protein
- 1 tablespoon coconut flour
- dash of nutmeg optional
- 1 cup blackberries mashed
Instructions
- Spray your griddle with non-stick cooking spray (or rub with coconut oil) and preheat over a low flame.
- Beat the egg whites and ricotta until smooth.4 large egg whites, ½ cup part-skim ricotta
- Add whey, coconut flour, and nutmeg. Mix well.½ cup natural vanilla whey protein, 1 tablespoon coconut flour, dash of nutmeg
- Fold in mashed blackberries.1 cup blackberries
- Wait until the griddle is hot enough (when drops of water sizzle up).
- Pour some batter on on the griddle, and flip when you see bubbles rising to the top of the pancake.
- Cook for one to two more minutes.
- Repeat until you've finished your batter.
- Make two stacks, and enjoy!
Notes
Ingredient Substitutions
Other berries would be delicious in this recipe!
I would not substitute other types of protein powder in this recipe. For plant-based protein pancakes, try our blueberry protein pancakes.
Top Tip
With these Blackberry Ricotta Protein Pancakes and my Lemon Ricotta Protein Pancakes, it is especially important to spray your pan with non-stick cooking spray. Recipes high in whey can get very sticky!
Nutrition
Serving: 1serving | Calories: 277kcal | Carbohydrates: 18g | Protein: 32g | Fat: 9g | Fiber: 7g | Sugar: 8g