Lemon Ricotta Pancakes

Rich, tender & lacy! A fluffy, citrus-kissed twist on the original, with extra protein so these double as a hearty breakfast or post-workout meal. The batter uses sweet rice, millet, and oat flours for a feather-light texture that's loaded with flavor. 

Ingredients

Wet Ingredients

• 12 oz (340 g) whole-milk ricotta cheese (rich flavor base)

• 4 large eggs

• 3 tbsp (42 g) melted unsalted butter or light butter

• 2 tbsp (30 ml) lemon juice

• 2 tsp lemon zest (from 1–2 lemons)

• 1¼ cups low-fat milk or unsweetened almond milk (adds protein/volume)

• 2 scoops (about 60 g) vanilla whey or plant-based protein powder (boosts protein without altering texture too much)

• 1½ tsp vanilla extract (optional)

Dry Ingredients

• ¼ cup + 2 tbsp sweet rice flour (or all-purpose)

• ¼ cup + 2 tbsp millet flour

• ¼ cup + 2 tbsp oat flour (or sorghum/corn flour)

• 1 tsp baking powder

• ¼ tsp baking soda

• ½ tsp fine salt

For cooking: nonstick spray or a little ghee/oil

Directions

1. Mix Flavored Sugar:
   Rub lemon zest into the sugar (if using) with your fingertips — this releases the essential oils for extra brightness.

2. Combine Wet Ingredients:
   In a large bowl, whisk together ricotta, eggs, melted butter, lemon juice, milk, protein powder, and vanilla until smooth.

3. Add Dry Ingredients:
   In a separate bowl, stir flours, baking powder, baking soda, and salt. Add to wet mixture and stir just until combined — don’t overmix.

4. Heat Your Pan:
   Warm a nonstick skillet or griddle over medium-low heat and lightly coat with spray or a tiny bit of oil.

5. Cook Pancakes:
   Drop batter by ¼-cup scoops onto the hot surface. Cook until bubbles form and edges look set, ~2–3 minutes. Flip and cook until golden, ~1–2 minutes more.

6. Serve Warm:
   Stack and enjoy with berries, a dollop of Greek yogurt, or a light syrup.