LEMON RICOTTA PROTEIN PANCAKES for a High-Protein Breakfast Idea!

Ingredients

• 0.5 cup Almond Flour (fine, unsweetened)
• 0.25 cup Tapioca Flour (also called tapioca starch)
• 1 tablespoon Coconut Flour (unsweetened)
• 0.5 teaspoon Baking Soda
• 1 pinch Kosher Salt
• 0.5 cup Ricotta Cheese (whole‑milk ricotta, room temperature)
• 3 large Eggs (room temperature)
• 1 lemon Lemon Zest (zest only, finely grated)
• 1 tablespoon Maple Syrup (or honey)
• 1 teaspoon Vanilla Extract
• 1 tablespoon Butter (for greasing pan, optional coconut oil)
• 2 tablespoons Greek Yogurt (optional topping)
• 2 tablespoons Additional Maple Syrup (for serving, optional)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, add ½ cup almond flour, ¼ cup tapioca flour, 1 Tbsp coconut flour, ½ tsp baking soda, and a pinch of kosher salt. Whisk until evenly combined and no lumps remain.

   Time: PT5M

2. Mix Wet Ingredients

   In a small mixing bowl, whisk together ½ cup whole‑milk ricotta, 3 large eggs, the zest of one lemon, 1 Tbsp maple syrup (or honey), and 1 tsp vanilla extract until smooth.

   Time: PT5M

3. Combine Wet and Dry

   Pour the wet mixture into the dry mixture. Whisk gently until the batter is thick but drizzly, scraping the sides of the bowl as needed.

   Time: PT2M

4. Preheat Skillet

   Place a large skillet over medium heat and add 1 Tbsp butter, allowing it to melt and coat the surface.

   Time: PT2M

   Temperature: medium heat

5. Cook Pancakes

   Spoon ¼ cup of batter onto the skillet for each pancake. Cook 2–3 minutes until bubbles form on the surface, then flip and cook an additional 1–2 minutes until golden and cooked through. Repeat until all batter is used.

   Time: PT8M

   Temperature: medium heat

6. Transfer and Keep Warm

   Use a spatula to transfer cooked pancakes to a plate. Keep them warm while you finish the batch.

   Time: PT2M

7. Cool Before Freezing (Optional)

   Arrange pancakes in a single layer on a plate and let them cool to room temperature (about 10 minutes) before moving to the freezer.

   Time: PT10M

8. Freeze and Store

   Place the cooled pancakes on a parchment‑lined tray and freeze until solid (2–3 hours). Transfer to an airtight container, separating layers with parchment sheets.

   Time: PT0M

Nutrition Facts

Calories

150

Protein

7.5 g

Carbohydrates

12 g

Fat

6 g

Fiber

2 g