Save Fluffy, chocolatey pancakes packed with protein and creamy ricotta, these pancakes are perfect for a nutritious breakfast or a delicious post-workout treat. The combination of wholesome ingredients makes them a satisfying start to your day while keeping things easy and quick.
I started making these pancakes after searching for high-protein breakfast options that didn&t compromise on flavor. The addition of ricotta gives them a wonderfully light and moist texture that rivals any classic pancake recipe.
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Ingredients
- Oat flour (or whole wheat flour): 1 cup (120 g) provides a hearty, wholegrain base
- Unsweetened cocoa powder: 1/4 cup (25 g) gives a rich chocolate flavor
- Protein powder (chocolate or vanilla): 1 scoop (30 g) boosts the protein content
- Coconut sugar or granulated sugar: 2 tbsp (25 g) adds gentle sweetness
- Baking powder: 1 1/2 tsp helps pancakes rise and become fluffy
- Salt: 1/4 tsp enhances flavor
- Ricotta cheese: 3/4 cup (180 g) provides richness and moisture
- Eggs: 2 large help bind the batter
- Milk of choice: 1/2 cup (120 ml) adds liquid for mixing
- Vanilla extract: 1 tsp for warm flavor notes
- Dark chocolate chips: 1/3 cup (60 g), optional for extra indulgence
- Fresh berries: for serving and garnish, optional
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Instructions
- Prepare dry ingredients:
- In a large bowl, whisk together oat flour, cocoa powder, protein powder, coconut sugar, baking powder, and salt.
- Mix wet ingredients:
- In a separate bowl, combine ricotta cheese, eggs, milk, and vanilla extract. Stir until smooth.
- Combine batter:
- Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in chocolate chips.
- Heat skillet:
- Place a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
- Cook pancakes:
- Pour 1/4 cup of batter per pancake onto the skillet. Let cook for 2 to 3 minutes until bubbles form and edges look set.
- Flip and finish:
- Flip pancakes and cook another 1 to 2 minutes until cooked through.
- Serve:
- Serve warm, topped with berries, extra ricotta, or a drizzle of maple syrup if desired.
Save A weekend tradition in our house, these pancakes bring everyone to the kitchen for a hearty morning meal. My kids love customizing their pancakes with different toppings, making breakfast even more fun.
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Required Tools
Mixing bowls, whisk, non-stick skillet or griddle, spatula, measuring cups and spoons.
Allergen Information
Contains dairy (ricotta, milk), eggs, and may contain gluten depending on flour used. Always double-check ingredient labels for allergens if using chocolate chips.
Nutritional Information
Per serving: Calories: 225, Total Fat: 7 g, Carbohydrates: 22 g, Protein: 15 g.
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Enjoy these pancakes while they're warm and fresh for the best texture. They make mornings special and never fail to impress at family brunch.
Recipe FAQs
- → How do I make these pancakes gluten-free?
Use certified gluten-free oat flour in place of regular flour for a gluten-free version.
- → Can I substitute the coconut sugar?
You can use your preferred sweetener, such as stevia, maple syrup, or standard granulated sugar.
- → What type of protein powder works best?
Both chocolate and vanilla protein powder work well; plant-based or whey options are suitable.
- → What is the best way to freeze these pancakes?
Stack cooled pancakes with parchment between layers, freeze in a sealed bag, then reheat in toaster or microwave.
- → Are there recommended toppings?
Fresh berries, extra ricotta, and maple syrup all complement the pancakes' flavor and texture beautifully.
