Pancakes are a classic breakfast staple, but they're often packed with carbohydrates and lacking in protein. This recipe for high protein blueberry, lemon, and ricotta pancakes is a delicious and healthy twist on a breakfast favourite. Not only does it taste great, but it's also packed with nutrients that will keep you fuelled and satisfied all morning long.
Ingredients:
1 cup whole wheat flour
2 scoops vanilla protein powder
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup part-skim ricotta cheese
1/2 cup unsweetened almond milk
1 tablespoon lemon zest
2 tablespoons lemon juice
1 egg
1 tablespoon honey
1 cup fresh blueberries
Method:
In a large bowl, whisk together the whole wheat flour, protein powder, baking powder, and salt.
In a separate bowl, mix together the ricotta cheese, almond milk, lemon zest, lemon juice, egg, and honey until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the blueberries.
Heat a non-stick skillet over medium heat. Once the skillet is hot, use a 1/4 cup measuring cup to scoop the batter onto the skillet.
Cook until bubbles form on the surface of the pancake and the edges begin to look set. Flip the pancake and cook until golden brown on the other side.
Repeat until all of the batter has been used.
Macros breakdown per serving:
Calories: 322
Protein: 26g
Carbohydrates: 42g
Fat: 6g
These high protein blueberry, lemon, and ricotta pancakes are a delicious and healthy breakfast option that will keep you full and energized throughout the morning. They're also easy to make and customizable, so feel free to experiment with different flavours and toppings. Enjoy!