Fluffy Protein Pancakes with Ricotta and Lemon

In a large bowl, whisk together the ricotta, eggs, milk, vanilla, lemon juice and grated lemon zest until smooth. The mixture should be creamy and free of large lumps.

In another bowl, mix the dry ingredients: oat flour, protein powder (if using), baking powder, baking soda and salt.

Add the dry ingredients to the wet ones. Gently stir with a whisk or spatula, just until combined. Do not overmix, or the pancakes will turn out tough. The batter will be thicker than regular pancake batter. Let it rest for 5 minutes.

Heat a pan over medium-low heat (this is key – ricotta burns quickly, and the center stays raw if the heat is too high). Grease the pan with a little oil.

Using a spoon or ladle, place dollops of batter into the pan and gently flatten them into a circle with the back of the spoon (the batter won't spread on its own). Cook slowly, about 3–4 minutes on the first side.

Once the bottom turns golden and the edges become firm (there will be fewer bubbles than with regular pancakes due to the ricotta), carefully flip. Cook for another 2–3 minutes on the other side, until cooked through.

Serve warm, drizzled with a little honey, maple syrup or fresh berries.