I was craving lemon ricotta pancakes for breakfast, so I made my own version using blended cottage cheese, yogurt, and protein powder that delivers way more protein and has fewer calories than the traditional recipe! …and I promise that these are just as delicious!
…and if you haven’t tried honey with yogurt yet, you must!
I ended up topping my plate off with a little maple syrup as well, and my tracker wasn’t mad at those few extra calories.
Makes 3 servings: 38g Protein, 5g Fiber, 527 Calories per serving
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Lemon “Ricotta” Pancakes with Honey Yogurt & Fresh Blueberries!
Description
Keep cooked pancakes warm in a 150 degree oven while you make the rest!
Ingredients
For the pancakes:
For the honey yogurt:
Top with:
Instructions
Video
For the pancakes:
In a medium bowl, combine the cottage cheese, yogurt, egg whites, lemon zest and lemon juice.
In a large bowl, combine the flour, cornstarch, baking powder, salt, and protein powder.
Add the wet ingredients to the bowl with the dry ingredients, stir together, and thin the batter with the water.
Spray a large, non-stick pan with cooking spray, and cook the pancakes on very low, at least 4-5 minutes on each side.
For the honey yogurt:
Combine the yogurt, honey, and sweetener in a bowl and stir until smooth.
To finish:
Top 4 cooked pancakes with 3 tbsp of the honey yogurt, and one cup of fresh blueberries, and enjoy!
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