Protein Packed Lemon Ricotta Pancakes

Method

• Prep Ingredients: Lightly beat the eggs. Take the lemon and zest it, then slice in half and juice 1 side while reserving the liquid.
• 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.