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.
Some other healthy breakfast recipes you might be interested are my Low-Sugar Granola Recipe, Easy Overnight Oats, and, High Protein Gluten Free Cereal.
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.
Tried this recipe? I would love it if you could leave a star rating ⭐️⭐️⭐️⭐️⭐️ and/or a comment below. You can also follow me on social media here on Facebook, Instagram, and Pinterest!
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.
I loved them, but my 9-year-old wasn't totally on board until I added cinnamon sugar to hers to dress them up! She doesn't like syrup, so that sweetened them to her liking.
A very pleasant taste!
Enjoyed these pancakes very much. Used gluten free oats. Nice and light and will definitely make again. Have a few to freeze for future breakfasts (or maybe lunch or dinner!). Another great recipe, thank you Andrea.
My pleasure Bev! So happy you enjoyed them and thanks so much for commenting 😊
Question: the oatmeal instructions call for 1/2 cup then says finely ground. My assumption is to measure the oatmeal first, then grind it, but then it says you can sub different flours with no measurement provided. So….do I measure the oatmeal before or after I grind it?
Great question! I measured the oats then ground them and measured again. The difference was minimal, so 1/2 a cup of any other flour will work. If you prefer a thinner pancake, remove one tablespoon from a cup of another type of flour. Hope that helps Judy!
My goodness tried these again this this time with the correct non stick frying pan and they were GREAT. Absolutely fantastic. Bravo Andrea for creating and sharing this gem. So grateful to fund this yummy pancake delight and a delicious one that’s also following the Livy breakfast . What a wonderful discovery I found in my pocketkitchen.com 😍Karen
These were delicious. Served with blueberries and syrup. Light and fluffy and super quick to prepare and cook!! My son said “I feel like these are healthy pancakes, but they are really good!”. That’s a win! LOL.
That's definitely a win! So happy you and your son enjoyed the pancakes!
Kelly Lukaszyk says
I just made these for my family and they were DELICIOUS. My son couldn’t even tell the difference. Will definitely make again
I am so happy to hear that!! Getting the kids on board is everything 🙌
Andrea I just made the pancakes and followed your recipe and used cottage cheese as didn’t have ricotta. Used butter in pan. They stuck to pan and wasn’t able to turn. Any advise? Otherwise added fruit and topped with a bit of maple syrup and were tasty but difficult to manage in pan
Try using a bit more butter or oil, make sure you don't overcrowd the pan, and use a good non-stick. One other tip is to make sure the pan is hot when you add the batter then reduce the heat. Hope that helps and let me know if you try again
Thanks for your prompt reply Andrea. Will try it again. Karen
Can u substitute cottage cheese for the ricotta?
Hi Susan! Yes you can. I have made them with both. Hope you enjoy them!
I can't wait to make these. I am sure these will be a delightful addition to my breakfast choices while following my plan. Thank you, once again, for another amazing recipe!
My pleasure Jeanine! Hope you enjoy the recipe. Be sure to come back and let us know!
Just in time for me!! Just got a diabetes diagnosis and am so excited to discover most of your recipes fit right into my eating plan. Thank you again!!
Sorry to hear about your diagnosis Lucianna. I am happy to hear that my recipes can help you along the way. Feel free to reach out if you have any questions.