High Protein Lemon Ricotta Pancakes
Serves 4
5 mins prep
15 mins cook
20 mins total
Made with wholesome ingredients, these ultra-fluffy, high-protein lemon ricotta pancakes pack in 19 grams of protein. They're bursting with fresh lemon flavor from both lemon zest and lemon juice. Our toddler thought they were so good he ate them for breakfast, lunch, and dinner!
Get FREE mobile app to save your favorite recipes
Scan QR code to download mobile
Heat a large skillet on medium heat and spray with oil or butter.
Blend 1 cup ricotta cheese, 4 large eggs, 1 tsp vanilla extract, 1 tbsp maple syrup, 1.25 cups all purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tbsp coconut oil, 2 tbsp low fat milk, and zest and juice from 2 lemons in a blender until a smooth batter forms (about one minute).
Cook pancakes on skillet by adding batter in approximately 4" diameter circles. Flip once when bubbles form on top of the batter.
Serve with your toppings of choice and enjoy! I like my pancakes with Greek yogurt, maple syrup, and lemon zest.
