My friend Chellie over at Art From My Table created these 21 Day Fix lemon ricotta pancakes, and you guys? YUM. Not only are they delicious, but they’re also fix-approved and good for you. You’ll love them, your kids will love them, your whole family will love them.
Also? They’re freezer-friendly (yay, pancakes!) which means that you can make a bunch and save them for later (learn how to freeze pancakes here).
Instead of using traditional flour, these use ground oats. They’re also packed with protein, thanks to the Greek yogurt and ricotta (ricotta, yum). And the lemon flavor just takes them over the edge!
{Want more pancakes? Check out all the 21 Day Fix pancake recipes I’ve collected here!}
21 Day Fix Lemon Ricotta Pancakes
21 Day Fix Lemon Ricotta Pancakes Ingredients:
- 1 c oats, ground (1 1/4 c rolled oats)
- 1 c ricotta
- 1 c Greek yogurt
- 1/3 c egg whites
- 1/2 tsp baking soda
- 2 tbs lemon juice, from a half of lemon (or whole)
- 1 tbs honey
- 2 tsp lemon zest
- strawberries and pure maple syrup for topping
Here’s how to make them:
Place the oats in a blender and blend until finely ground like flour. You’ll need about 1 1/4 cups rolled oats to make the 1 cup ground oats.
21 Day Fix Container Counts: This recipe makes four servings (four pancakes each). Each serving is: 1 1/4 yellow, 1/2 red (actually a teensy bit more) – don’t forget to count the strawberries (purple) and maple syrup (teaspoon), as well as any butter (teaspoon) you add, too. Happy Breakfast, y’all!
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This may be a stupid question, but what is the best way to reheat the frozen pancakes?
What is the best way to reheat the frozen pancakes?
I just stick them in the microwave! It will depend on your microwave and the size of the pancake, but I do them for about 20-30 seconds per pancake I’m heating up (and I will usually do 2-3 at a time).
As long as I cook them small enough, I love to put them in the toaster. I don’t like the “sogginess” of microwaved pancakes; the toaster heats it up while also crisping the outside just a little bit. 🙂
I don’t like soggy pancakes either, but I never thought to stick them in the toaster! Thank you for the idea, totally going to try that with the next batch.
Hi, my batter was really thick. Any suggestions?
Hi, the pancakes were so good, but my batter was really thick. Any suggestions?
You can add some extra almond milk until you find the perfect consistency. 🙂
I have made these several times and they are delicious! I was wondering if anyone has calculated out the macros and calories- I know the container count is posted but am wanting to log it into myfitnesspal app.
I haven’t calculated it yet, but I am working on getting all of my recipes converted into calories…so, hopefully soon! 🙂
Can you put these in a waffle iron to make waffles instead? Pancakes are too cakey for me. I prefer the crispness of waffles. Would the recipe need any alterations?
I’ve never tried it. These pancakes are thinner than most so you may find they are not as cakey. If you do try the waffle iron, come back and let us know how it worked!
Hello, is it possible to use oat flour instead of blending the rolled oats into flour? Thank you.
Yes, that would work too! 🙂
Is it 1 1/2 yellow for 4 pancakes?
how much almond milk are you supposed to put in them?? you don’t have almond milk listed as an ingredient…
They don’t need almond milk! 🙂 You can add some if you’d like to thin out the batter, though.
I want to try these, will they come out the same without the yogurt? Is there a substitute for the yogurt?
I haven’t made them without the yogurt so I can’t say for sure…are you avoiding yogurt because of the dairy? Because you could try a coconut yogurt if that is the case and I bet that would be delicious!
Hi Carrie, I made these recently and they are delicious!
I have two questions;
1. Do you have a printer friendly version of the recipe?
2. What size measuring cup do you recommend to get the proper serving size of 4 pancakes?
Thank you!
So glad you liked them! And omg…I did not realize I don’t have a printer-friendly version of that recipe! I’ll fix that and will have it up in the next week…they should all have a printer-friendly card you can print but oops, I guess I missed that one.
And this is not very helpul (sorry) but I always use a big spoon to measure out the batter…these are actually on my “to make” list for this weekend so I’ll work on that and see if I can get you an exact measurement!
Hello! Did you find out roughly how much batter = 1 pancake?? I’m a stickler for measuring for accurate container counts 😁
Printer friendly??
Ugh – so sorry!! I didn’t realize this doesn’t have a recipe card! I’ll work on that. Thanks for letting me know!
These are SO good. We love them
So glad you like them, Valery!
Has anyone tried making these with the entire egg instead of just the egg whites?
I came to the comments for this exact reason! I’d love to know, too. I’ll probably just go for it and see what happens. It would probably change the container count a tiny bit
You’re correct – it will change te container counts a bit, but it should be fine otherwise (maybe a little heavier than with just the egg whites). 🙂
Made these a couple weeks ago and loved them. Want to make them again tomorrow. Thinking about adding frozen blueberries to the batter… do you think that will work? Anything I would need to adjust?
This recipe did not work for me at all… not sure if I have no pans that work – I used non stick the first time and switched to stainless steel with coconut oil, then butter, then olive oil cooking spray. Every single pancake I tried burned and wouldn’t cook through. Not sure what I’m doing Wrong…
I’m so sorry to hear that! I wonder if the heat was too high? Such a bummer, I’m sorry!
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