I think I would like to rename these “classy protein pancakes”. For roughly 300 calories, you get a stack of pancakes (okay, 3…) and nearly 13 grams of protein and 4 grams of fiber.
Unlike your average flapjack, these are dense, but not dry. They’re filling but not heavy (in case that makes sense to anyone other than myself).
Between the Meyer lemons I spotted and snatched up and the leftover low-fat ricotta I needed to use up, magic was made in these pancakes. I even went as far as to take the advice of Joanne and serve these Meyer Lemon Ricotta Pancakes with a dollop of lemon curd.
As a first-timer to lemon curd, let me be the first to warn you that lemon curd is highly addictive. It can be found in the baking aisle of your local grocer. And while not low in calories, a little bit goes a long way and it really is…incredible.
These pancakes are not only a unique and refreshing flavor and consistency, but they’re a bit different to make. The batter is extremely thick — just use the back of your spoon to spread the batter into 4-inch-ish pancakes. They don’t have to be perfect — they won’t last long and people will soon be oogling over the taste…not the appearance!
Put the eggs and Greek yogurt aside for this fun, classy protein-packed pancake breakfast. I assure you, you’re in for a treat!
4 egg whites
4 egg yolks
12 oz (1 1/3 cup) low-fat ricotta
1 1/2 Tbsp sugar
1 1/2 Tbsp (Meyer) lemon zest, freshly grated
6 oz (1 1/4 cup) whole wheat pastry flour
In a mixer, on medium high speed, whip the egg whites until stiff peaks form. Remove egg whites to a separate bowl.
In the now empty stand mixer bowl, whisk together the egg yolks, ricotta, sugar, and lemon zest. Mix in the flour and whisk to combine.
Whisk in about 1/4th of the egg whites into the yolk/ricotta mixture. Fold in the remaining egg whites. Batter will be thick; continue to find in egg whites until batter is consistent throughout.
Heat a skillet over medium heat, spray with cooking spray, and cook pancakes (Note: you will need to use the back of a spoon to spread batter — it will be too thick to spread itself). Or, cook pancakes on an electric griddle. Serve topped with lemon curd and blueberries, or toppings of choice. Yield: 12 pancakes, about 4-inches each (4 servings, 3 pancakes each).
Nutrition Information (per 3 pancakes): 307 calories; 8.5 g. fat; 235 mg. cholesterol; 138 mg. sodium; 37 g. carbohydrate; 3.8 g. fiber; 12.8 g. protein
Result: I can almost guarantee you haven’t had a pancake with more balance of carbohydrate, protein, and fat…or with this dense and moist consistency with tons of fruity, sweet lemon flavor. Eggs, low-fat ricotta, and whole wheat pastry flour…all wholesome, healthy ingredients. You’ll never revert back to your pancakes with protein powder again! Enjoy!
Thank you all for the kind words about my new position. While some things have changed, my role as a renal dietitian is the same. Unlike my previous clinic, my new clinics are using electronic medical records (EMR) which is a huge learning curve for me! The staff are absolutely amazing and I got to meet with a few of the patients today to do a few assessments and they were welcoming and warm. Their labs need some improvement, so I hope to help with that!
The nurse practitioner I’ll be working closely with is BEYOND impressive. She is truly incredible and I can’t wait to learn from her and build a great rapport so that I can continue to play a very active role in my patient’s treatment.
Since my new clinics run treatments on Mondays, Wednesdays, and Fridays, I will typically (after mid-March) be teaching on Tuesdays and Thursdays (though this quarter I teach Mondays and Wednesdays so I’ll be hopping over to campus from about 10 to 1 on those days…crazy, I know). My own husband has no idea what days I’m at what clinic and when I teach my various classes. It all gets very confusing…especially since my schedule changes every quarter with teaching.
But for today, a little self-pampering after my workout (and classy protein pancakes!) and before teaching 😉