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Greatest plates · Breakfast
Lemon Ricotta Protein Pancakes
Ricotta folded through the batter keeps these pancakes light and moist, with lemon zest through them and more protein than a plain stack.
Serves 3Prep 10 minCook 5 minBreakfastEgg
Containsdairy · egg · nuts
Inspired by a recipe from Downshiftology ↗
Protein 17%Carbs 30%Fat 53%
About 320 kcal a serve — 14 g protein, 24 g carbs, 19 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 3
Method
Combine the dry ingredients
Mix allWhisk together the almond flour, tapioca flour, coconut flour, baking soda and salt in a bowl until evenly combined.
In the bowlWhisk dry →
Combine the wet ingredients
WhiskIn a separate bowl, whisk together the ricotta, eggs, lemon zest, vanilla and honey until smooth.
In the bowlWhisk wet →
Bring the batter together
CombineAdd the wet ingredients to the dry and whisk until just combined into a smooth batter.
Heat the pan
MediumHeat a frying pan or griddle over medium heat and coat with butter.
Into the panMelt butter →
Medium heat
Cook the pancakes
FlipSpoon about ¼ cup of batter per pancake onto the frying pan. Cook for 2 to 3 minutes on one side, then flip and cook another 1 to 2 minutes until golden and set.
Serve
On topServe immediately with a drizzle of maple syrup and a little extra lemon zest on top.
On the plateDrizzle →
Cook's noteKeep the heat at medium — too hot and they'll darken before cooking through; if the batter is runny, the coconut flour needs a minute to absorb.
Estimated per serve
320 kcal · 14 g protein · 24 g carbs · 19 g fatestimates, within ~10%
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