Lemon Ricotta Protein Pancakes - Easy Baked Meal Prep!
Serves 8
10 mins prep
18 mins cook
28 mins total
Baked Lemon Ricotta Protein Pancakes for your next Spring meal prep breakfast! This recipe makes low calorie and sugar free lemon ricotta pancakes with triple protein from protein powder, pancake mix and low fat ricotta too!
Optional:
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Preheat oven to 350°F and grease an 6” x 8” pan or baking dish.
Blend ricotta cheese and almond milk in a blender or food processor for a minute until very smooth.
In a large bowl whisk pancake mix, protein powder, lemon zest and sweetener.
Add ricotta cheese mixture, egg whites, egg and lemon zest into bowl and whisk until just combined.
Taste batter and add more lemon zest or sweetener if needed.
Pour into baking pan.
Bake 20 minutes;
If using Maple Syrup - Remove from oven, pour on maple syrup and bake another 5-7 minutes.
(Total baking time 25-27 minutes)
Toothpick inserted into the center should come out dry.
Remove from oven and let cool completely.
