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Healthy Lemon Ricotta Protein Pancakes with Fresh Blueberries

Healthy Lemon Ricotta Protein Pancakes - featured image
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These pancakes combine tangy lemon, creamy ricotta, and fresh blueberries for a quick, protein-packed breakfast that’s fluffy, moist, and delicious.

Ingredients

Scale
  • 1 cup (250g) whole milk ricotta cheese
  • 2 large eggs, room temperature
  • 1 cup (90g) old-fashioned rolled oats, ground into oat flour
  • 1/2 cup (about 45g) vanilla whey protein powder
  • 1 teaspoon baking powder
  • Zest of 1 medium lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup (120ml) milk (dairy or plant-based, e.g., almond milk)
  • 1 teaspoon vanilla extract
  • 3/4 cup (110g) fresh blueberries, plus extra for serving
  • Maple syrup or honey (optional, for serving)
  • Coconut oil or butter (for cooking)

Instructions

  1. Grind the oats in a blender or food processor until fine oat flour forms, about 30 seconds. Avoid overblending.
  2. In a large bowl, whisk together ricotta cheese, eggs, milk, lemon juice, vanilla extract, and lemon zest until smooth and creamy, about 2 minutes.
  3. Add the oat flour, protein powder, and baking powder to the wet ingredients. Gently fold with a spatula until just combined; do not overmix.
  4. Carefully fold in the fresh blueberries. If using frozen berries, thaw and drain excess moisture first.
  5. Preheat a non-stick skillet or griddle over medium heat and brush with coconut oil or butter.
  6. Pour 1/4 cup (60ml) batter onto the skillet for each pancake. Cook 2-3 minutes until bubbles form and edges look set, then flip and cook another 2 minutes until golden and cooked through.
  7. Transfer cooked pancakes to a plate and keep warm in a low oven (about 200°F/93°C) while finishing the batch.

Notes

Do not overmix the batter to avoid rubbery pancakes. Use medium heat to prevent burning or undercooking. Thaw frozen blueberries and drain excess moisture before folding in. Batter can rest in the fridge up to 2 hours to improve texture. For vegan version, substitute eggs with flax eggs and use dairy-free ricotta and plant-based protein powder.

Nutrition

Keywords: lemon ricotta pancakes, protein pancakes, healthy breakfast, blueberry pancakes, gluten-free pancakes, easy breakfast recipe

Find it online: https://milacook.com/healthy-lemon-ricotta-protein-pancakes-recipe-with-fresh-blueberries-for-easy-breakfast/