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High-protein ricotta pancakes. Even just writing that sentence makes me happy. We love pancakes, and when they’re simple, tasty and packed with protein we love them even more.
Protein is important, and many people don’t get enough. If you’re not sure exactly how much protein you need then there’s a free guide and meal plan over here . For now, back to the ricotta pancakes.
As I mentioned, we love pancakes. We love testing recipes, too. This particular recipe worked so well that we came up with two equally good versions – take your pick. The first is just slightly sweet, designed to go perfectly with a little almond and maple syrup. Kat and Hauke swear by it.
If you’re more like me and don’t want anything sweet in the morning, particularly after a workout (which is when I’m most looking to boost my protein intake) then I highly recommend the savoury version (I also recommend trying the best vegetarian post-workout meals too!). It goes amazingly with almost any type of chutney, marmite or vegemite – or even simple peanut butter . Just add your favourite topping.
High-Protein Ricotta Pancakes
Ricotta is made from whey and is already exceptionally high in protein. But could we make it higher? Of course we could! Throw a couple of eggs in and you’ve got protein levels that are off the chart. Happily the eggs also help the pancake batter to be smoother and easier to cook.
We also did some experimenting with the cooking base (i.e oil). Two main oils sprang to mind, and both worked as we expected. If you’re going for the sweet version then coconut oil is absolutely delicious. It fits so well to the rest of the ingredients. Don’t worry, if you only have good ol’ olive oil, then it’s also great. That’s what we recommend for the savoury version, too.
And finally – need more pancakes?
I did say we love pancakes. And I wasn’t exaggerating. In case mega-super-duper-high-protein ricotta pancakes aren’t exactly what you’re looking for, or you just want to eat pancakes everyday (pretty much like us) then here’s what else you can find around the site.
- 2 ingredient banana-egg pancakes (soooooo easy)
- Coconut flour pancakes (gluten-free!)
- Cream cheese pancakes (low-carb, high protein)
- Gingerbread pancakes (lush in winter!)
- Dutch Apple Pancake (arguably the most beautiful pancake on the web)
- Vegan banana pancakes (authentically awesome)
- Cottage cheese pancakes (also ridiculously high in protein)
- Savoury chickpea flour (besan) pancakes (also vegan!)
- Kaiserschmarrn (a yummy Austrian dessert pancake)
Phew 😅, I think that’s all of them. Still with us? On to the recipes!
Ingredients
- 2 eggs
- ⅓ cup ricotta (⅓ cup = 125g)
- 3 tbsp ground almonds
- 1 tsp maple syrup
- 1 pinch salt
- 1 tsp coconut oil *
Toppings:
- 1 tsp peanut butter
- 1 tsp raspberry jam
Optional:
- 2 tbsp flax seeds (for a healthy dose of omega 3)
Instructions
- Beat the eggs, ricotta, ground almonds, maple syrup and salt (and flax seeds if using) together well with a fork or whisk.
- Alternatively use a hand blender, just pulsing a little. Don’t overwhisk it into a watery mess.
- Heat up the oil in a pan and fry the pancake mix slowly on a low-medium heat, flipping when bubbles have stopped on the face-up side. Cook with a lid on, if possible.
- Slide onto a plate and serve with topping of choice.
NOTES
Nutrition
Ingredients
- 2 eggs
- ⅓ cup ricotta (⅓ cup = 125g)
- 1 pinch salt
- 1 tsp olive oil
Toppings:
- 1 tsp marmite (aka vegemite)
Optional:
- 2 tbsp flax seeds (for a healthy dose of omega 3)
Instructions
- Beat the eggs, ricotta and salt (and flax seeds if using) together well with a fork or whisk. Alternatively use a hand blender, just pulsing a little. Don’t overwhisk it into a watery mess.
- Heat up the oil in a pan and fry the pancake mix slowly on a low-medium heat, flipping when bubbles have stopped on the face-up side. Cook with a lid on, if possible.
- Slide onto a plate and serve with topping of choice.
NOTES
Nutrition
Ricotta Pancakes – Sweet Version
Ingredients
- 2 eggs
- ⅓ cup ( 125 g ) ricotta (⅓ cup = 125g)
- 3 tbsp ground almonds
- 1 tsp maple syrup
- 1 pinch salt
- 1 tsp coconut oil *
Toppings:
- 1 tsp peanut butter
- 1 tsp raspberry jam
Optional:
- 2 tbsp flax seeds (for a healthy dose of omega 3)
Instructions
- Beat the eggs, ricotta, ground almonds, maple syrup and salt (and flax seeds if using) together well with a fork or whisk.
- Alternatively use a hand blender, just pulsing a little. Don’t overwhisk it into a watery mess.
- Heat up the oil in a pan and fry the pancake mix slowly on a low-medium heat, flipping when bubbles have stopped on the face-up side. Cook with a lid on, if possible.
- Slide onto a plate and serve with topping of choice.
Nutrition
Ricotta Pancakes - Savoury Version
Ingredients
- 2 eggs
- ⅓ cup ( 125 g ) ricotta (⅓ cup = 125g)
- 1 pinch salt
- 1 tsp olive oil
Toppings:
- 1 tsp marmite (aka vegemite)
Optional:
- 2 tbsp ( 1 tbsp ) flax seeds (for a healthy dose of omega 3)
Instructions
- Beat the eggs, ricotta and salt (and flax seeds if using) together well with a fork or whisk. Alternatively use a hand blender, just pulsing a little. Don’t overwhisk it into a watery mess.
- Heat up the oil in a pan and fry the pancake mix slowly on a low-medium heat, flipping when bubbles have stopped on the face-up side. Cook with a lid on, if possible.
- Slide onto a plate and serve with topping of choice.
