Happy Sunday everybody! Here’s a bright and refreshing protein pancake recipe, because it’s been too long! I didn’t really understand the hype about ricotta pancakes but yeah…they’re delish. Of course, I had to put a protein spin on mine! If you want to get wild, you could even add some blueberries to the pancake batter.
Unfortunately, I will be spending my Sunday in front of my computer writing papers instead of being outside enjoying the sunshine. But hey, at least there’s powdered sugar on my pancakes, right?
I should mention that ricotta is awesome in pancakes because it gives them a fluffy, rich texture. They tend to be thicker pancakes that are very moist in the middle. Don’t skip on beating the egg white though! You can even go as far as beating them until they form stiff peaks if you have time…your pancakes will be even lighter and fluffier if you do that. I only went as far as to make mine really frothy.
Lemon Ricotta Protein Pancakes
Ingredients
- 1/3 cup oat flour
- 1 scoop Jay Robb Vanilla Whey Protein
- 1/4 tsp baking powder
- 3 tbsp part skim ricotta cheese
- 2 tbsp unsweetened vanilla almond milk
- 1 egg white
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp vanilla extract
Instructions
Mix dry ingredients, then add all wet ingredients except egg white and mix until just combined.
Whisk egg white at least until frothy (can go as far as beating it to stiff peaks), then fold it into pancake batter.
Heat griddle over medium heat and grease with coconut oil. Add pancake batter to form 3-4" pancakes and cook until top begins bubbling. Flip and finish cooking until golden brown.
Top with additional lemon zest, powdered sugar, lemon curd or maple syrup if desired.
I hope you guys are enjoying your summer Sundays while they last!
