Protein Pancakes with Ricotta and Eggs
These thick and fluffy protein pancakes use whole eggs and ricotta cheese as their base instead of relying heavily on flour, creating a stack that is tender inside and golden outside with genuinely impressive protein per serving. They taste indulgent but fuel your body like a proper high protein meal.
Thick and golden ricotta egg pancakes that taste decadent while delivering serious protein in every stack.
Nutrition per serving
Ingredients
main
binder
flavoring
leavening
cooking
Instructions
Blend the Batter
Add the eggs, ricotta cheese, oat flour, vanilla extract, and baking powder to a blender. Blend on medium speed for about 20 seconds until the batter is completely smooth. Allow the batter to rest for 3 minutes so the oat flour can absorb the liquid and the baking powder can activate, which ensures fluffy pancakes.
Heat the Pan
Place a large non-stick skillet or griddle over medium-low heat. Add half the butter and swirl to coat the surface evenly. The pan is ready when a tiny drop of water flicked onto the surface bounces and evaporates immediately, which indicates the correct temperature for even browning.
Cook the Pancakes
Pour about 3 tablespoons of batter per pancake onto the heated surface and do not spread it. These pancakes are thick so they need low and slow heat. Cook for 3 to 4 minutes until bubbles form across the entire top surface and the edges appear set and matte rather than shiny. Flip carefully using a wide spatula and cook for another 2 minutes on the second side. Repeat with remaining butter and batter.
Stack and Serve
Stack the finished pancakes on plates right away while still hot. They are delicious plain because the ricotta gives them natural creaminess, but you can also top them with fresh berries, a drizzle of honey, or a spoonful of Greek yogurt for additional protein.
Substitutions
Common mistakes
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