Healthy Lemon Ricotta Pancakes

Our Lemon Ricotta Pancakes are fluffy, soft, sweet, and have a big secret: they’re some of the healthiest pancakes you’ll ever make. At 30g of protein and gluten-free these are pancakes we could eat every morning without worrying about a sugar crash. And the best part is the batter takes just seconds to make in a food processor.

What stands out

These pancakes are the blend of fluffy, soft, and sweet, and here’s the secret – they’re incredibly healthy too. Packed with a whopping 30 grams of protein and completely gluten-free they’re the guilt-free breakfast treat that will keep you feeling fuller for longer. What’s even better? Whipping up the batter is a breeze, taking mere moments in a food processor.

How to Prepare

Gather your ingredients: ricotta or cottage cheese, eggs, lemon zest, lemon extract (or lemon juice), and oat flour. First, in a food processor blend ingredients until smooth.

Then, heat a non-stick skillet or griddle over medium-high heat lightly grease it, and ladle the batter onto the hot surface to form pancakes. Next, cook until you see bubbles on the surface, then flip and cook until golden brown on both sides.

Serve your Lemon Ricotta Pancakes with your favorite toppings like fresh berries, honey, maple syrup or powdered sugar, and enjoy!

Kitchen tip

You can purchase oat flour at your local health food store (or any grocery store) or make your own by blending organic rolled oats into flour in your blender.

Swaps

Whether you’re looking to switch up the flavors or adapt the recipe to your dietary preferences, there are plenty of variations and substitutions to explore.

1. You can replace the oat flour with ⅓ cup of quick-cooking rolled oats. The pancake texture will be crunchier, but we personally prefer the fluffy texture that oat flour lends.
2. No oat flour? No problem. make your own by blending organic rolled oats into flour in your blender.
3. The lemon extract can be replaced with 1 ½ tablespoons of fresh lemon juice be sure to increase the oat flour by 1 tablespoon when using fresh lemon juice, as it increases the moisture of the batter.

Tips for our Lemon Ricotta Pancakes

• Ricotta cheese or cottage cheese (you pick, based on your preference) and eggs make this recipe moist and protein-rich. Additionally, lemon zest and lemon extract add the brightness, which complements the ricotta so well.
• A bit of oat flour binds everything together. But, before you add “oat flour” to your grocery list, remember that you can make your own by pulsing dried oats in a food processor until a powder-like flour forms.
• You can also replace the lemon extract with 1.5 tablespoons of fresh and lemon juice. Please be sure to increase the oat flour by one tablespoon when using fresh lemon juice, as it increases the moisture of the batter.

Serve it with

• These lemon ricotta pancakes are alongside our Healthy Breakfast Skillet with Potatoes.
• Serve our Yogurt Chia Pudding alongside these pancakes for an even more filling breakfast.
• Our High Protein Breakfast Casserole is a great option to add some additional protein to your morning meal.
• Try these pancakes alongside our Zucchini Egg Bake for some added veggies with your breakfast.

Ingredients

Makes 1 portion

• 3 large eggs
• ¼ cup ricotta or cottage cheese, 55 grams
• zest of 1 lemon
• 1 teaspoon lemon extract
• pinch of salt
• ⅓ cup oat flour, 40 grams
• ½ teaspoon pure vanilla extract, optional
• avocado oil spray, or butter for the pan
• honey, maple syrup, berries, or powdered sugar for serving, optional

Equipment

• Ceramic Pans
• Large Food Processor

Method

1. In a food processor or blender, add the eggs, ricotta, lemon zest, lemon extract, salt, oat flour, and vanilla (if using), and process until combined. We processed ours for about 20 to 30 seconds.
2. In a pan over medium-high heat, add a touch of avocado oil and cook the pancakes for a few minutes on each side.
3. Feel free to add a small drizzle of honey, maple syrup, berries, or enjoy them plain, as we often do as well.
4. Tip: You can make the batter two days in advance and keep it in the fridge. You can also freeze the already cooked pancakes and pop them in the toaster straight from the freezer!

Kitchen notes

• Oat flour alternative: No oat flour? No problem. Simply make your own by blending organic rolled oats into flour in your blender.
• Lemon extract substitute: The lemon extract can be replaced with 1 ½ tablespoons of fresh lemon juice; be sure to increase the oat flour by 1 tablespoon when using fresh lemon juice, as it increases the moisture of the batter.
• Cheese alternative: If you’re trying to hit your protein goals, you could substitute the ricotta for cottage cheese.

Questions

Can we freeze the pancakes?

Yes, these pancakes can be cooked, cooled, and then stored in a freezer-safe container or plastic bag. Then, you can transfer them straight from the freezer into the toaster to be reheated.

HOW Can we make the batter ahead of time?

These pancakes are suited to meal prep: you can make the batter 2 days ahead of time and store in the fridge. Alternatively, you can cook and freeze the pancakes and reheat them individually in the microwave or on a pan over medium-high heat.

Can we use quick-cooking oats instead of oat flour?

Yes, you can use ⅓ cup of quick-cooking rolled oats for this recipe instead of oat flour.

Can we use other types of flour?

Yes, you can use all-purpose flour or a 1-to-1 gluten-free flour blend.

where can we purchase oat flour?

You can purchase oat flour at your local health food store (or any grocery store) or make your own by blending organic rolled oats into flour in your blender.