No post-pancake sugar high here! These pancakes are light, fluffy and seriously satisfying!
Prep Time 15mins + Overnight Cook Time 15mins Difficulty Easy Serves Makes ~8 Pancakes
4 Eggs, lightly beaten
1 cup of Milk of your choice
1 cup of Rolled Oats (raw) *
½ x tsp Cinnamon
1 x tsp Vanilla
1 x tsp of Baking Powder
Zest of one Lemon + Juice of half Lemon
40g Protein Powder
1-2 tbsp Chia Seed
250g of Ricotta
1 cup of Greek Yoghurt, to serve
Berries of your Choice (fresh or defrosted from frozen), to serve
Maple Syrup, to serve
Whisk together the eggs, milk, oats, cinnamon, vanilla, baking powder, lemon zest & juice, protein powder (if using) and chia seed in a bowl. If possible, do this the night before and let rest in the fridge overnight to allow the oats to soften (this makes for a much thicker and softer pancake)
In the morning, lightly fold through the ricotta into the mixture.
Heat a non-stick pan over med-low heat, with a spray of olive oil spray or spread of butter.
Spoon in the pancake mix into the heated pan – 3 large tablespoons of mix per pancake (or 100mL if pouring from a measuring jug).
Once bubbles start to form and the outside of the pancake begins to thicken, flip to cook the other side.
Set aside on a plate and cover with foil - keep warm in the oven on low heat if needed.
Serve topped with Syrup, Greek Yoghurt & Berries.
* For Gluten Free, use gluten free oats or quinoa flakes.