Lemon Ricotta Protein Pancakes
These Lemon Ricotta Protein Pancakes are flavorful, hearty, and just like the lemon ricotta pancakes you'd find at a cute little downtown café. Makes 3 pancakes (one serving). Photo shows two servings.
Servings: 1 serving (3 pancakes)
Calories: 263kcal
Equipment
- kitchen scale recommended for best results and easy cleanup
- non-stick cooking spray
- whisk or fork
- knife
- rubber spatula or spoon
Ingredients
- 1 whole egg
- ¼ cup part-skim ricotta
- ¼ cup vanilla whey protein powder
- 1 teaspoon coconut flour
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Spray your griddle with non-stick cooking spray and preheat over a low-medium flame.
- Beat the egg with a whisk or fork.1 whole egg
- Add the ricotta and mix well.¼ cup part-skim ricotta
- Add the rest of the ingredients and mix well.¼ cup vanilla whey protein powder, 1 teaspoon coconut flour, 1 tablespoon lemon juice, 1 teaspoon lemon zest
- Wait until the griddle is hot enough (when drops of water sizzle up).
- Pour pancake batter on on the griddle into 3-4 pancakes, and flip when you see steam rising from the top of the pancake.
- Cook for about one more minute on the other side.
- Stack, and enjoy!
Notes
Ingredient Substitutions:
In place of the lemon, orange 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 lemon ricotta protein pancakes and my blackberry 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: 3pancakes | Calories: 263kcal | Carbohydrates: 9g | Protein: 32g | Fat: 11g | Fiber: 1g | Sugar: 5g