Lemon Ricotta Protein Pancakes
These fluffy lemon ricotta protein pancakes are a sweet and delicious way to incorporate a bit more protein into your breakfast routine. Watch the video below to see how I make this in my kitchen!
Servings: 3 servings
Equipment
- Zwilling Non-Stick Pan My favorite set of non-stick pans!
- Glass Mixing Bowls The best set of nesting bowls for prepping multiple ingredients.
- Electric Griddle Great for making all pancakes at once.
Ingredients
Dry Ingredients
- ½ cup almond flour
- ¼ cup tapioca flour
- 1 tablespoon coconut flour
- ½ teaspoon baking soda
- pinch kosher salt
Wet Ingredients
- ½ cup ricotta
- 3 large eggs
- 1 lemon zested
- 1 teaspoon vanilla extract
- 1 tablespoon honey or maple syrup
Instructions
- Combine the dry ingredients. Whisk all of the dry ingredients together in a bowl.
- Combine the wet ingredients. In a separate bowl, whisk all of the wet ingredients together. Then, add the wet ingredients to the dry and whisk until combined.
- Cook the protein pancakes. Heat a skillet or griddle on medium heat and coat with butter. Spoon the batter (about ¼ cup per serving) onto the skillet. Cook them for 2 to 3 minutes on one side, then flip and cook an additional 1 to 2 minutes.
- Serve. Serve immediately with maple syrup and/or your favorite toppings, and a little extra lemon zest.
Video
Notes
- Storage tip: Leftovers will stay good in the fridge for 3 to 4 days. If you want to freeze them, place your cooled pancakes in an even layer on a parchment paper-lined baking sheet. Then, store them in a freezer-safe bag or container for up to 3 months with parchment paper in between them.
- Reheating tip: You can microwave them for about 20 seconds (or more until thawed), pop them into a toaster, or bake them at 375°F for about 10 minutes.
- Meal prep tip: You can mix the dry ingredients and store them in mason jars. It'll make lazy Sundays even easier for whipping up these pancakes!
- If you want to make the cooking process a lot easier, cook all your pancakes at once on my favorite electric griddle! I also like to use this pancake batter pen for perfect, evenly sized pancakes.
Nutrition
Calories: 319kcal | Carbohydrates: 25g | Protein: 15g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 185mg | Sodium: 299mg | Potassium: 161mg | Fiber: 4g | Sugar: 8g | Vitamin A: 429IU | Vitamin C: 19mg | Calcium: 159mg | Iron: 2mg