Light Ricotta Protein Pancakes
Method
In a large mixing bowl, combine the light ricotta, Skyr (or quark), egg, sweetener, vanilla extract, lemon zest, and a pinch of salt. Whisk or blend until smooth and creamy.
Gradually pour in the milk while whisking continuously until fully incorporated.
Add the spelt flour and gently fold it into the mixture until a thick, smooth batter forms. The consistency should resemble thick sour cream. Let the batter rest for 5–10 minutes so the flour can fully hydrate, resulting in lighter, fluffier pancakes.
Heat a large non-stick skillet over medium heat. Lightly brush the surface with olive oil or ghee, or use an oil spray to evenly coat the pan while keeping the amount of fat minimal.
Spoon about 2 tablespoons of batter into the skillet for each pancake, leaving space between them.
Cook for 2–3 minutes until bubbles appear on the surface and the bottoms are golden brown. Carefully flip and cook for another 2–3 minutes until both sides are evenly browned and the centers are fully cooked.
Transfer the pancakes to a plate and keep warm while cooking the remaining batter.
Serve warm with Greek yogurt, fresh berries, and a drizzle of sugar-free berry sauce or maple syrup for a delicious, protein-packed breakfast.
For an extra fluffy texture, separate the egg and fold whipped egg whites into the batter just before cooking. You can also add blueberries, raspberries, or finely diced apples directly to the batter for naturally sweet, fruit-filled pancakes.
Nutrition Facts
Per 100 g
