High Protein Lemon Ricotta Pancakes for a Fresh Start!
Delicious and fluffy pancakes made with ricotta cheese and fresh lemon for a high protein breakfast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Grilling
- Cuisine: American
- Diet: High Protein
Ingredients
Scale
- 1 cup ricotta cheese
- 2 large eggs
- 1/4 cup milk
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/2 cup whole wheat flour
- 1 tablespoon baking powder
- 1 tablespoon honey or maple syrup
- Pinch of salt
Instructions
- In a mixing bowl, combine ricotta cheese, eggs, milk, lemon juice, and lemon zest.
- In another bowl, whisk together whole wheat flour, baking powder, honey, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with your favorite toppings.
Notes
- For extra flavor, add vanilla extract to the batter.
- These pancakes can be stored in the refrigerator for up to 3 days.
- Freeze leftovers for a quick breakfast option.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg