Protein Chocolate Ricotta Pancakes (Printable Version)
Fluffy chocolate pancakes with ricotta and protein, perfect for breakfast or post-workout nourishment.
# What You’ll Need:
→ Dry Ingredients
01 - 1 cup oat flour or whole wheat flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 scoop (30 grams) chocolate or vanilla protein powder
04 - 2 tablespoons coconut sugar or granulated sugar
05 - 1 1/2 teaspoons baking powder
06 - 1/4 teaspoon salt
→ Wet Ingredients
07 - 3/4 cup ricotta cheese
08 - 2 large eggs
09 - 1/2 cup milk of choice
10 - 1 teaspoon vanilla extract
→ Optional Add-ins
11 - 1/3 cup dark chocolate chips
12 - Fresh berries, for serving
# Step-by-Step Guide:
01 - Whisk oat flour, cocoa powder, protein powder, coconut sugar, baking powder, and salt together in a large mixing bowl until well blended.
02 - In a second bowl, stir together ricotta cheese, eggs, milk, and vanilla extract until smooth and homogeneous.
03 - Pour wet ingredients into the dry ingredients and gently mix until just combined. Fold in chocolate chips if desired.
04 - Heat a non-stick skillet or griddle over medium heat and lightly coat with oil or butter.
05 - Spoon 1/4 cup of batter for each pancake onto the hot surface. Cook for 2 to 3 minutes, or until bubbles form and the edges begin to set.
06 - Flip each pancake and continue to cook for 1 to 2 minutes, ensuring they are cooked through and fluffy.
07 - Plate pancakes while warm. Top with fresh berries, extra ricotta cheese, or a drizzle of maple syrup as preferred.
# Additional Tips::
01 -
- High in protein and ideal for a filling breakfast
- Easy to make and great for meal prep
02 -
- For gluten-free pancakes, use certified gluten-free oat flour.
- These pancakes freeze well and can easily be reheated in a toaster or microwave.
03 -
- For extra fluffiness, do not overmix the batter.
- If the batter feels thick, add an extra splash of milk for the perfect consistency.