These Honey Ricotta Protein Pancakes are a favorite for busy mornings or indulgent brunches. Packed with fiber and protein, they’ll keep you full while still being fluffy and light thanks to the ricotta. I discovered this recipe while looking for a quick but nutritious option for weekend breakfasts, and even my picky niece loves them with fresh fruit and a touch of maple syrup. Try them as a side dish for a smoothie or repurpose them as a snack, spread with almond butter or Greek yogurt.
Preparation
10
min
Cooking
22
min
Portion
4
Ingredients
- 310 ml (1 ¼ cups) whole wheat flour (or oat flour for a gluten-free option)
- 60 ml (¼ cups) ground chia seeds (or flax seeds)
- 45 ml (3 tbsp) honey (or maple syrup)
- 12.5 ml (2 ½ tsp) baking powder
- 2.5 ml (½ tsp) salt
- 330 ml (1 ¼ cups) skim milk
- 180 g (¾ cup) low-fat ricotta cheese, pureed (or cottage cheese)
- 3 large eggs
- 5 ml (1 tsp) vanilla extract
- Cooking spray or neutral oil, for cooking as needed.
Preparation
- In a large bowl, mix the dry ingredients and create a well in the center.
- In a separate bowl, whisk together the wet ingredients.
- Pour the wet ingredients into the dry ingredients and stir until combined.
- Heat a skillet over medium heat and lightly grease it with cooking spray. Pour 60 ml (¼ cup) of batter onto the skillet to form a pancake.
- Cook for 1 to 2 minutes on each side. Flip the pancake with a spatula when bubbles form in the center or the edges look set. Repeat with the remaining batter.
- Serve and enjoy with your favorite toppings.
Notes
Can be refrigerated for 3-4 days, can be frozen for up to 3 months .
Registered Dietitian Nutritionist in Montreal
