These light and fluffy pancakes are amazing, they are perfect for a sweet weekend breakfast with family and friends but in all honesty they are so much more than your “ordinary” breakfast pancake. Not that I have anything against the ever adored original pancake…..I love them….especially with jam and ice cream or dream whip. However, these lemon and ricotta are in a league all on their own. They could easily be enjoyed as a decadent dessert or even spread with a little strawberry jam (my fav) as a delicious on the go snack.

The ricotta gives these pancakes the most wonderful texture (and adds a sneaky serving of protein which is a big bonus in my book) and the lemon zest provides a sweet but refreshing burst in every bite. They are so simple to prepare and as an added bonus cook very quickly (just a minute or so on each side and your done). So you really have no excuse not to make them. Fast, healthy and so delicious……make them today…..theres still time 😉

Well if not today then tomorrow (or at least on the weekend), deal?

Lemon and Ricotta Protein Pancakes
Recipe adapted from Two peas and their pod
(Makes approx 10 pancakes)

1 1/4 cups plain flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup ricotta cheese (I used low fat)
1 large egg
2 large egg whites
1 tsp Vanilla extract
1/2 cup fresh lemon juice
Zest from one lemon
1 tablespoon butter

Method –

In a large bowl sift flour, sugar, baking powder, baking soda and salt then set aside.

In a medium bowl pour ricotta.

Add egg, and egg whites,

followed by the teaspoon of Vanilla

Next using a lemon zester (or a handy ol’ grater will do just fine),

zest your lemon right over the other wet ingredients. Then use the juice from that lemon to make up the 1/2 cup lemon juice. (My lemon wasn’t very juicy so I needed to use a second lemon to make up the full 1/2 cup of juice required…you could just use bottled lemon juice if you prefer :))

If you use fresh lemon juice make sure you pour the juice through a sieve to catch all these little nasties…you don’t want any impurities in these heavenly pancakes now do you??? 😉

Pour the lemon juice into the ricotta mix

Then give it a little whisk just until mixture is well combined.

Pour ricotta mix over the flour mix,

Then gently fold the two together (make sure you take note of how wonderful the batter smells…..go ahead and take a good, deep, long drawn in smell……its heavenly). See how delicate, light and fluffy the batter is already….deeeeelicious!!!

Pour generous scoops of batter into a medium size pan heated over medium heat, I used about 1/3 of a cup measure for each pancake.

After about a minute, flip your pancakes. Make sure you don’t over cook them, they really are very delicate, and did I mention delicious?? 😉 Im a little bit in love with these babies, just in case you missed that 🙂

After they have cooked another minute on the other side, remove to a plate (I like to cover with foil to keep warm while the rest are cooking) while you cook the rest of the batter.

And enjoy with a hot cup of coffee, some warmed macerated berries and top it all off with a scoop of vanilla ice cream….can you think of a better way to start the day?

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Printable version –

Lemon and Ricotta Protein Pancakes
Recipe adapted from Two peas and their pod
(Makes approx 10 pancakes)

Ingredients –

1 1/4 cups plain flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup ricotta cheese (I used low fat)
1 large egg
2 large egg whites
1 tsp Vanilla extract
1/2 cup fresh lemon juice
Zest from one lemon
1 tablespoon butter

Method –

In a large bowl sift flour, sugar, baking powder, baking soda and salt then set aside.

In a medium bowl pour ricotta.

Add egg, and egg whites,

followed by the teaspoon of Vanilla

Next using a lemon zester (or a handy ol’ grater will do just fine),

zest your lemon right over the other wet ingredients. Then use the juice from that lemon to make up the 1/2 cup lemon juice. (My lemon wasn’t very juicy so I needed to use a second lemon to make up the full 1/2 cup of juice required…you could just use bottled lemon juice if you prefer  )

If you use fresh lemon juice make sure you pour the juice through a sieve to catch all these little nasties…you don’t want any impurities in these heavenly pancakes now do you??? 

Pour the lemon juice into the ricotta mix

Then give it a little whisk just until mixture is well combined.

Pour ricotta mix over the flour mix,

Then gently fold the two together (make sure you take note of how wonderful the batter smells…..go ahead and take a good, deep, long drawn in smell……its heavenly).

Pour generous scoops of batter into a medium size pan heated over medium heat, I used about 1/3 of a cup measure for each pancake.

After about a minute, flip your pancakes. Make sure you don’t over cook them, they really are very delicate, and did I mention delicious??  Im a little bit in love with these babies, just in case you missed that 

After they have cooked another minute on the other side, remove to a plate (I like to cover with foil to keep warm while the rest are cooking) while you cook the rest of the batter.

And enjoy with a hot cup of coffee, some warmed macerated berries and top it all off with a scoop of vanilla ice cream….can you think of a better way to start the day?

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Nutritional Info (approx per pancake) obtained using fatsecret.com –

Cal – 102
Fat – 0.71
Carbs – 17g
Protein – 6g