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5 from 4 votes

Ricotta Pancakes - Savoury Version

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
Cuisine Vegetarian
Time 10 minutes
Total Time 10 minutes
Servings 1 big pancake
Calories 319kcal


  • 2 eggs
  • cup ricotta (⅓ cup = 125g)
  • 1 pinch salt
  • 1 tsp olive oil


  • 1 tsp marmite (aka vegemite)


  • 2 tbsp flax seeds (for a healthy dose of omega 3)


  • 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.


MORE TOPPING IDEAS: chutney, pickle


Calories: 319kcal | Carbohydrates: 4g | Protein: 22g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 369mg | Sodium: 410mg | Potassium: 334mg | Fiber: 1g | Sugar: 1g | Vitamin A: 840IU | Calcium: 219mg | Iron: 2mg