High-Protein Lemon Ricotta Pancakes


  • 1 cup whole wheat flour (for lower glycemic index)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup low-fat ricotta cheese
  • 2 large eggs
  • 1/2 cup unsweetened almond milk (or any low-glycemic milk of your choice)
  • 2 tablespoons lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • 1 tablespoon olive oil or melted coconut oil
  • 2 tablespoons erythritol (or another low-glycemic sweetener)
  • Optional: Fresh berries for topping


  1. Mix Dry Ingredients:
    In a large bowl, whisk together the flour, baking powder, and salt.
  2. Combine Wet Ingredients:
    In another bowl, blend the ricotta, eggs, almond milk, lemon zest, lemon juice, vanilla extract, and oil until smooth.
  3. Combine Mixtures
     Fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix to keep the pancakes fluffy.
  4. Cook Pancakes
    Heat a non-stick skillet over medium heat and lightly grease it with oil or butter. Pour 1/4 cup of batter for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
  5. Serve
    Serve hot with a sprinkle of erythritol, a dash of lemon zest, and fresh berries on top.

This recipe offers a refreshing lemon flavor with the protein boost from ricotta, making it a satisfying and special breakfast for Mother’s Day. The use of whole wheat flour and low-glycemic sweeteners also helps maintain a lower glycemic index.