By: Leah Golden, MS, RD

 

Do you like to enjoy a nice stack of fluffy pancakes at your family brunch or have traditional Sunday pancake day? If you do, that’s awesome! Traditions are fun and can hold a special place in your heart. Maybe this pancake recipe will make an appearance at your next brunch gathering. Lemon ricotta pancakes are not a new revelation, but the addition of chia seeds and oats give them a nice texture and flavor. They’re satiating and have a lovely touch of lemon, not too sweet and the mixed berry sauce rounds things out. If you have leftover pancakes, they’re still good the next day and can be a great snack with or without the berry topping. The protein from the collagen and ricotta are a great addition for all those fitness/health junkies trying to work on those #gainz or anyone trying to increase protein intake😉. They’re also amazing for anyone who generally likes pancakes, haha.

 

 

I started this recipe with a friend in mind who has celiac disease and was also not getting enough daily protein. I made the pancake gluten free, using a 1-for-1 baking flour that works well in place of wheat flour. I decided to use a collagen peptide powder to up the protein content, as it’s easy to blend into the batter (soluble in cold and hot liquids!) without a weird aftertaste, strong flavor or overly sweetened.

 

 

If you’re wondering what collagen peptides are, here’s a quick overview. Collagen is a structural protein found in many tissues in our bodies including joints, skin, hair, nails, tendons, muscles, bones and even blood vessels. It’s also found in our gut lining. Some of it’s highlighting roles include keeping our skin youthful by repairing and rebuilding, promoting ligament mobility, and strengthening our joints.

 

As we age our ability to produce collagen declines, which impacts the tissues that depend on this structural component. Because of this, there’s been a lot of hype around taking collagen and the miracle wonders it can do for us. There has been some promising research related to collagen supplementation and the reduction of joint pain, improved skin elasticity and moisture. Many people also claim that collagen supplementation can help aid in gut healing, metabolism and weight loss. Whether or not supplementing with collagen can in fact do wonders for our hair, skin, and joints, it’s still not conclusive and further research needs to be done, so keep an eye out. I could elaborate much further about collagen and what research has been done or may be done in the future, but that’s for another blog entry! In the meantime, if you’d like to use collagen peptides for your pancakes (or in other foods/drinks), purchase high quality products with a 3rd party certifier seal, such as NSF International or USP and bump up that protein intake! You can also use your favorite protein powder in this pancake if you’d prefer. Keep in mind however, that the texture and flavor may change.

 

 

OK, back to these delicious pancakes. If you’re not so savvy in the kitchen, you’re in luck since the batter is straightforward. Adding lemon zest (using a microplane tool 😊) and chia seeds makes these pancakes look fancier and will impress your guests! My official taste testers said the pancakes reminded them of lemon poppyseed cake and donuts, haha! Sounds pretty tasty to me!

 

 

After adding the dry ingredients to the wet ingredients, the batter will be fairly thick, but will cook up nicely in the pan.When all finished, they will turn out fluffy and moist.

 

 

This mixed berry sauce is so yummy and simple to make. I use frozen berries, but you can use fresh as well. The berries are heated over the stove with the addition of some lemon juice and cornstarch to thicken the sauce. It really is simple and delicious.  

 

I hope you and your guests enjoy these pancakes as much as I do. I’d love to hear what you think, so send me a message and let me know!

 

Happy brunching! ~ Leah

 

 

Lemon Ricotta Protein Pancakes with Mixed Berry Sauce  

 

These fluffy lemon ricotta pancakes are flavorful, light and will help kick up your protein intake for breakfast or snack time. The mixed berry sauce is sweet and yummy and a perfect addition to these tasty cakes.  Add a dollop of Greek yogurt if you want some creaminess and sprinkle on some lemon zest. Perfect for a weekend brunch or snack.

 

Prep Time: 10 minutes

Cook time: 15 minutes

Total time: ~25 minutes

 

Author: Leah Golden, MS, RD

Recipe type: Breakfast, Brunch

Cuisine: American

Serves: 5 (Makes 23-25 pancakes)

 

Ingredients:

 

Mixed Berry Sauce

 

  • 2 cups frozen (or fresh) mixed berries
  • 2 Tbsp fresh lemon juice
  • 1 ½ tsp cornstarch

 

Pancake Batter

 

  • ¾ cup gluten free flour (1 for 1)
  • ¼ cup almond flour
  • ¼ cup + 2 Tbsp rolled oats
  • 2 scoops collagen peptides
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt (kosher)
  • 2 eggs
  • 2 T brown sugar
  • 1 cup part skim ricotta cheese
  • 1 tsp vanilla extract
  • 2 T chia seeds
  • ¾ cup unsweetened vanilla almond milk
  • Zest of 1 large lemon, reserve 1/3 for garnish

 

Directions:

 

  1. Preheat oven to 200 degrees.
  2. To make the berry sauce, combine the lemon juice and cornstarch in a small bowl, whisk until incorporated. Set aside.
  3. In a small saucepan, bring the frozen berries to a simmer over medium heat until the berries are melted and warm. Reduce heat and add the lemon juice and cornstarch mixture. Heat until slightly thickened. Reduce to low/warm heat until pancakes are ready to serve.
  4. In a medium mixing bowl, combine the gluten free flour, almond flour, oats, collagen peptides, baking powder, baking soda, and salt. Stir until combined. Set aside.
  5. In a separate bowl, whisk eggs, sugar, ricotta, vanilla, chia seeds, almond milk and lemon zest.  
  6. Add dry ingredients to the egg mixture and stir until well incorporated.
  7. Heat a lightly oiled skillet over medium heat. Spoon a heaping tablespoon of batter onto the pan. A 12” skillet should hold four pancakes at a time. Spread batter with back of tablespoon if the batter is thick and won’t spread on its own.
  8. Cook pancakes on medium heat for approximately 2 minutes on each side, until light brown and the edges are crispy.
  9. Transfer cooked pancakes to baking sheet and keep in oven to stay warm until serving.
  10. Once all pancakes are cooked, serve with the berry sauce.