Protein-Packed Blueberry Lemon Ricotta Pancakes
Enjoy fluffy, protein-rich pancakes bursting with blueberries and zesty lemon flavor, perfect for a nutritious breakfast.
Ingredients
Dry ingredients
- 1 cup all-purpose flour or oat flour (for a healthier option)
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tbsp protein powder vanilla or unflavored (optional)
- Pinch salt
Wet ingredients
- ¾ cup ricotta cheese (full-fat or low-fat)
- 2 large eggs
- ¾ cup milk dairy or almond milk
- 1 tbsp honey or maple syrup
- 1 tsp vanilla extract
- Zest of 1 lemon lemon zest
- 1 tsp fresh lemon juice
- ¾ cup fresh or frozen blueberries
For cooking
- Butter or oil (for cooking)
Instructions
- Whisk dry ingredients together in a large bowl.
- Mix ricotta, eggs, milk, honey, vanilla, lemon zest, and lemon juice until smooth.
- Gradually add dry ingredients to wet, stirring gently to combine.
- Fold in blueberries carefully.
- Heat a non-stick pan, grease lightly, and pour ¼ cup batter for each pancake. Cook 2-3 minutes until bubbles form, then flip and cook 1-2 minutes until golden.
- Stack and serve immediately with toppings.
Notes
For extra flavor, add a drizzle of honey or fresh fruit on top.