High Protein Lemon Ricotta Pancakes
Serves 45 mins prep15 mins cook
Made with wholesome ingredients, these ultra-fluffy, high-protein lemon ricotta pancakes pack in 15 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!
0 servings
What you need
Instructions
0 Heat a large skillet on medium heat and spray with oil or butter. 1 Blend [wprm-ingredient text="1 cup ricotta cheese" uid="0"], [wprm-ingredient text="4 large eggs" uid="1"], [wprm-ingredient text="1 tsp vanilla extract" uid="2"], [wprm-ingredient text="1 tbsp maple syrup" uid="3"], [wprm-ingredient text="1.25 cups all purpose flour" uid="4"], [wprm-ingredient text="2 tsp baking powder" uid="5"], [wprm-ingredient text="1/2 tsp baking soda" uid="6"], [wprm-ingredient text="1 tbsp coconut oil" uid="7"], [wprm-ingredient text="2 tbsp low fat milk" uid="8"], and zest and juice from [wprm-ingredient text="2 lemons" uid="9"] in a blender until a smooth batter forms (about one minute). 2 Cook pancakes on skillet by adding batter in approximately 4" diameter circles. Flip once when bubbles form on top of the batter. 3 Serve with your toppings of choice and enjoy! I like my pancakes with Greek yogurt, maple syrup, and lemon zest.View original recipe