Lemon Ricotta Pancakes (High Protein)
These 20-minute lemon ricotta pancakes stay extra fluffy and moist, and are high in protein, thanks to whipped egg whites and creamy ricotta.
Servings: 4 servings
Calories: 536kcal
Equipment
Ingredients
- 1 cup oats blended into a flour
- 1 cup flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 cups ricotta cheese
- 1/2 cup egg whites
- 3 eggs
- 1 tbsp maple syrup
- 1/2 lemon lemon juiced
- 1 tbsp lemon zest
For frying
- 2 tbsp butter
Instructions
- Mix dry ingredients together in one bowl, then whisk wet ingredients in a separate large bowl. Fold dry ingredients into wet and stir until just combined. Do not over mix.
- Meanwhile, heat 1-2 tsp butter in a large skillet. Pour a small amount of batter into the pan to make a test pancake, cooking for about 1 minute per side.
- Remove test pancake, then add 2-3 pancakes in the skillet at a time, pouring via a 1/4 cup measure. When bubbles and a firm surface start to form, flip each pancake. This recipe should make about 12 pancakes.
- Serve with maple syrup and berries if desired, and store in the fridge between sheets of wax or parchment paper up to 5 days. Alternatively, you can freeze them up to 3 months.
Notes
This recipe should make 12 pancakes. A single serving is 3 pancakes.
Add fresh fruit or compote to enhance the flavours
Cook on medium-low heat to ensure a perfect cook and avoid burning.
Store your leftovers in the fridge for up to 5 days then reheat them in the toaster or microwave.
Freeze these pancakes for up to 3 months and reheat from frozen in the toaster or microwave.
Nutrition
Calories: 536kcal | Carbohydrates: 47g | Protein: 27g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 201mg | Sodium: 396mg | Potassium: 553mg | Fiber: 3g | Sugar: 4g | Vitamin A: 906IU | Vitamin C: 3mg | Calcium: 389mg | Iron: 4mg