Lemon Ricotta Protein Pancakes
Prep Time15 minutes mins
Cook Time5 minutes mins
Total Time20 minutes mins
Servings: 1 serving
Calories: 400kcal
- 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
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.
Calories: 400kcal | Carbohydrates: 37g | Protein: 42g | Fat: 9g | Cholesterol: 44mg | Sodium: 292mg | Potassium: 506mg | Fiber: 4g | Sugar: 7g