High-protein Ricotta Pancakes

High-protein Ricotta Pancakes - Sweet or Savoury - high-protein ricotta pancakes ready to serve #breakfast #easy | hurrythefoodup.com

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. 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 - Sweet or Savoury - high-protein ricotta pancakes ingredients #easy #vegetarian | hurrythefoodup.comHigh-protein Ricotta Pancakes - Sweet or Savoury - mix all ingredients #ricotta # quick | hurrythefoodup.comHigh-protein Ricotta Pancakes - Sweet or Savoury - beat the eggs, ricotta, ground almonds, maple syrup and salt (and flax seeds if using) #omega 3 #savoury | hurrythefoodup.com

High-Protein Ricotta Pancakes

Ricotta is made from whey and is already exceptionally high in protein. But could we make it higher? Or 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.

High-protein Ricotta Pancakes - Sweet or Savoury - high-protein ricotta pancakes ready to eat #sweet #eggs | hurrythefoodup.com

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.

Phew 😅, I think that’s all of them. Still with us? On to the recipes!

High-protein Ricotta Pancakes - Sweet or Savoury - delicious high-protein ricotta pancakes #savoury #ricotta | hurrythefoodup.com

High-protein Ricotta Pancakes - Sweet or Savoury - high-protein ricotta pancakes ready to serve #breakfast #easy | hurrythefoodup.com
5 from 1 vote
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Ricotta Pancakes

Incredibly easy high-protein ricotta pancakes. Your first and foremost stop for all things tasty and high-protein – we know what we’re doing.

Course Breakfast, Dessert
Cuisine Vegetarian
Total Time 10 minutes
Servings 1 big pancake
Calories 523 kcal
Author HurryTheFoodUp

Ingredients

Sweet version

  • 2 eggs
  • cup ricotta (⅓ cup = 125g)
  • 3 tbsp ground almonds
  • 1 tsp maple syrup
  • 1 pinch salt
  • 1 tbsp coconut oil*
  • Optional: 2 tbsp flax seeds for a healthy dose of omega 3
  • Topping ideas: raspberries or blueberries, sliced banana, your favourite spread. Warm raspberries mixed into peanut butter is great!

Savoury version

  • 2 eggs
  • cup ricotta (⅓ cup = 125g)
  • 1 pinch salt
  • 1 tbsp olive oil
  • Optional: 2 tbsp flax seeds for a healthy dose of omega 3
  • Topping ideas: chutney, pickle, marmite, vegemite, peanut butter.

Instructions

Sweet version

  1. 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.
  2. 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.
  3. Slide onto a plate and serve with topping of choice.

Savoury version

  1. 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.
  2. 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.
  3. Slide onto a plate and serve with topping of choice.

Recipe Notes

*Occasionally, cooking with coconut oil means the pancakes stick more than they should. If this happens to you, try swapping the coconut oil for olive oil or butter.

Please note that the nutritional information shown is for the 'sweet' version.

Nutrition Facts
Ricotta Pancakes
Amount Per Serving
Calories 523 Calories from Fat 387
% Daily Value*
Total Fat 43g 66%
Saturated Fat 22g 110%
Cholesterol 369mg 123%
Sodium 233mg 10%
Potassium 207mg 6%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 5g
Protein 24g 48%
Vitamin A 16.8%
Calcium 26.3%
Iron 14.7%
* Percent Daily Values are based on a 2000 calorie diet.

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2 comments

  1. Howdy. Am really enjoying your website – it’s classy, fun and smart and may just provide the final push I need to become entirely vegetarian. I made these pancakes (savoury version) last for dinner and they were fabulous. A little too fabulous, actually, as I plan to make them again tomorrow (Dave’s Moroccan salad tonight!) and then possibly every few days for the rest of my life. That good.
    I added the zest of a lemon to the batter and served them with fig jam and and a big arugula/radicchio salad.
    Thanks for the inspiration!
    PS – I tend to disagree that folks in general don’t get enough protein; I believe people ingest way too much of it, but just in the grossest formats, ie: piles of cheap, crappy mass-produced meat & dairy (and for the veggies: junky, very-GMO inorganic soy).

    • Hi Olivia! Wow, thank you for the compliments . Our aim is definitely to help people make that ‘final push’ so I’m glad we’re on the right tracks! Ahh the fig jam sounds lush, I bet that was great. Really happy to hear you’ll be making them again, too. You’re right that many people definitely do get enough protein (especially from the sources you mention) though depending on activity/sport levels I think it is still something to be watchful of. Especially when looking from a weight-loss perspective and a lowering of carbs (I’m not a low-carb fan particularly, but there are sooooo many ‘lazy carbs’ that many people just don’t think about) then upping good quality protein can be very be beneficial. Thanks for writing Olivia, and enjoy the Moroccan dish!

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