Lemon Ricotta Protein Pancakes



These pancakes are an all-time fave of mine! I could seriously have them every weekend and never get tired of them.


They’re light, fluffy and the honey/lemon combination is just so soothing, refreshing and pairs perfectly together.


You wouldn’t even be able to tell that it has 22g protein per serving - which makes it even better. (I mean seriously… how can you beat a recipe that’s both healthy AND delicious!?)


I totally attribute the fluffiness and lightness of the pancakes to the whipped egg whites - which makes it sorta like a meringue texture before you cook them, allowing it to rise much more than average pancakes. Plus, using liquid egg whites means that I used only all-natural ingredients to get it to the level of protein that it has - with no protein powders at all.


It’s the perfect recipe for a Sunday brunch, without having to compromise your body goals!


Get the recipe + full details below.





INGREDIENTS:

  • 3 Eggs

  • 2 tbsp, Lemon Zest

  • ½ cup, All-Purpose Flour

  • A pinch of salt

  • 1 tsp, Baking powder

  • 1 cup, Ricotta Cheese

  • 2 tbsp, Lemon juice, raw

  • ½ cup, Unsweetened Cashew Milk

  • 2 tsp, Vanilla

  • 1 tbsp, Honey


Optional toppings:

  • Honey

  • Icing sugar

  • Lemons (candied, lemon zest, etc)

  • Greek yogurt


DIRECTIONS:


In a bowl, mix together flour, salt, lemon zest and baking powder. (You can sift them all before adding them to the bowl if you want the consistency to be perfect, but if you don’t have the time, this recipe is still delicious without sifting.)


Separate your eggs so that the yolks and the whites are in separate bowls.


In another bowl, add your egg yolks, milk, ricotta, vanilla and lemon juice. Mix slowly until fully combined. Then, add it together with the dry ingredients. Whisk together until the batter is smooth.


Whip your egg whites using a stand mixer or electric beater until stiff peaks form. Fold the egg whites into the batter until well incorporated, but do not overmix.


Heat up a non-stick or cast-iron skillet with some coconut oil (or whatever you prefer!) and place nice, heaping spoonfuls of batter forming about a 4 or 5-inch circle.


When the batter starts to form bubbly air pockets, flip over and cook thoroughly on the other side.


Serve hot with your choice of toppings - like icing sugar, honey, candied lemon, lemon zest, or greek yogurt.


Dig in!


NUTRITION INFO:


Serves 2

Calories per serving, 388

Fats, 17g

Carbohydrates, 37g

Fibre, 1g