Are you looking for a delicious low-sugar and protein-packed breakfast option to kickstart your day? Look no further than these ricotta protein pancakes! These fluffy pancakes are not only easy to make, but they are also a healthy and tasty way to fuel your body with essential nutrients. By using eggs and ricotta cheese, these pancakes are high in protein, making them a perfect option for anyone looking to increase their protein intake without using powders.
Why you will love this recipe
Healthy - These pancakes are a healthier alternative to traditional pancakes that are typically high in sugar and refined carbohydrates
Easy to prepare - Everything goes into one bowl and mix. That's it!
High in protein - With eggs and ricotta cheese being the main ingredients these pancakes are much higher in protein then regular pancakes without having to use protein powders. You can bump up the protein even further by adding toppings such as Greek yogurt, nuts, seeds, or nut butter.
Sugar-free - No sugar or sweetener is added to this pancake batter. However if you prefer a little more sweetness you can add a tablespoon or two of sugar to the mix. Topping with maple syrup or honey will also add sweetness.
Kid friendly - These pancakes are so delicious even the kids will gobble them up! They won't even realize they are so nutritious.
Adaptable - This recipe is easily customizable. You can add your favorite toppings or mix-ins to create a personalized and unique breakfast experience.
Ingredients and Substitutions
Please refer to the recipe card below for a full list of ingredients and quantities.
Ricotta cheese - I used a smooth ricotta cheese but any one will work. You can also replace the ricotta cheese with equal amounts of cottage cheese.
Eggs - are a must for this recipe. They add protein and hold everything together.
Ground oats - You can finely grind oats in a blender or food processor or use oat flour or any other type of flour including gluten free or almond flour.
Hemp hearts - Finely chopped nuts or chia seeds can be used in place of the hemp hearts.
Baking powder is added to create a nice fluffy texture.
Salt and vanilla are added for seasoning. You could also add spices like cinnamon or pumpkin spice.
These are my top suggestions to add even more nutrients to these already power packed pancakes.
Fresh fruit, especially berries, is my number one favourite topping for any pancake.
Greek yogurt adds extra protein and wonderful creaminess without the extra fat from butter or whipped cream.
Toasted nuts or seeds also add extra protein and nutrients not to mention a welcome crunch.
Maple syrup is essential and you don't need much to add that extra bit of sweet. Honey would also be delicious or just go completely sugar free!
Nut butter adds extra protein, flavour and nutrients. It's a great alternative to butter on pancakes.
How to make this recipe
Please see full instructions in the recipe card below.
Step 1 - Place all ingredients into a large bowl.
Step 2 - Whisk everything together until smooth.
Step 3 - Over medium heat add a small amount of oil or butter in a non-stick pan. Scoop ¼ cup of batter into hot pan. Cook for 2 minutes.
Step 4 - Flip and cook for another 2 minutes.
Use a non-stick pan - A non-stick pan will help prevent the pancakes from sticking and make flipping easier.
Heat the pan properly - Start on medium-high heat and then reduce it to medium heat once the pancakes are cooking. This helps prevent the pancakes from burning. With pancakes you always want to keep a close eye on the heat and adjust accordingly.
Use a cookie scoop - This will ensure that each pancake is the same size and will cook evenly.
Don't flip too soon - Wait until the edges of the pancakes begin to dry out and the bottom is golden brown before flipping. You will also start to see bubble forming in the middle of the pancake.
How to store them
Pancakes will always be at their best when eaten fresh but these also reheat very well. Wrap or store in an air tight container in the fridge for 4-5 days. Or wrap tightly in plastic wrap and freeze for up to 3 months.
Ricotta Protein Pancakes
- 1 ½ cups ricotta cheese
- 5 eggs
- ½ teaspoon vanilla
- ½ cup large flake or steel cut oats finely ground
- 2 tablespoon hemp hearts
- 2 teaspoons baking powder
- ¼ teaspoon salt
- avocado oil, butter or your chosen fat for frying
- In a medium-large bowl whisk together all the ingredients until fully combined and smooth.
- Let sit for 10 minutes.
- Heat a non-stick frying pan over medium heat. Add ½ teaspoon of butter or oil to the pan. Pour batter (¼ cup) into piles and cook for 2 minutes per side until golden brown.
- Keep warm in a 200-degree F oven while you cook up the rest.
- Store in the fridge for 4 days or wrap and freeze for 3 months. Defrost in the microwave over low power or wrapped in foil in a 350-degree F oven until warm.