Protein Packed Lemon Ricotta Pancakes


  • 4 Eggs, lightly beaten
  • 1 cup of Milk of your choice
  • 1 cup of Rolled Oats (raw) *
  • ½ x tsp Cinnamon
  • 1 x tsp Vanilla
  • 1 x tsp of Baking Powder
  • Zest of one Lemon + Juice of half Lemon
  • 40g Protein Powder
  • 1-2 tbsp Chia Seed
  • 250g of Ricotta
  • 1 cup of Greek Yoghurt, to serve
  • Berries of your Choice (fresh or defrosted from frozen), to serve
  • Maple Syrup, to serve


  • Whisk together the eggs, milk, oats, cinnamon, vanilla, baking powder, lemon zest & juice, protein powder (if using) and chia seed in a bowl. If possible, do this the night before and let rest in the fridge overnight to allow the oats to soften (this makes for a much thicker and softer pancake)
  • In the morning, lightly fold through the ricotta into the mixture.
  • Heat a non-stick pan over med-low heat, with a spray of olive oil spray or spread of butter.
  • Spoon in the pancake mix into the heated pan – 3 large tablespoons of mix per pancake (or 100mL if pouring from a measuring jug).
  • Once bubbles start to form and the outside of the pancake begins to thicken, flip to cook the other side.
  • Set aside on a plate and cover with foil - keep warm in the oven on low heat if needed.
  • Serve topped with Syrup, Greek Yoghurt & Berries.

* For Gluten Free, use gluten free oats or quinoa flakes.