Pin It Looking for a breakfast that feels decadent yet keeps you energized all morning Protein Chocolate Ricotta Pancakes are my favorite quick fix after a tough workout or when the kids want something sweet but filling. Each bite is creamy rich with chocolate yet has a fluffy lightness thanks to ricotta.
My first batch disappeared in minutes the day I surprised my family after a Saturday morning run. Now these pancakes are our top request for birthdays and post soccer games alike.
Ingredients
- Oat flour: creates a hearty base and ensures a tender crumb Go for certified gluten free if needed and check the package for freshness
- Unsweetened cocoa powder: gives the pancakes a deep chocolate punch Choose a good quality cocoa for the best flavor
- Chocolate or vanilla protein powder: adds muscle building protein and subtle sweetness Use your favorite plant based or whey blend
- Coconut sugar or granulated sugar: provides gentle sweetness Opt for a finely milled sugar for even mixing
- Baking powder: lifts the batter so your pancakes rise into fluffy stacks Make sure it is fresh for maximum effect
- Salt: sharpens and balances the chocolate notes Use fine sea salt for easy blending
- Ricotta cheese: delivers that signature creamy moist texture Choose a smooth full fat ricotta for best results
- Eggs: bind everything together and contribute to the tender crumb Check eggs for freshness by placing in water
- Milk of choice: thins the batter while adding extra protein Use dairy or fortified plant milk as you like
- Vanilla extract: perfumes the pancakes with warm comforting notes Pure vanilla gives the best aroma
- Dark chocolate chips: boost the chocolate experience and create gooey pockets Choose a high cocoa content for intense flavor
- Fresh berries: add a burst of tartness and beautiful color Select plump ripe fruit for garnish
Instructions
- Prepare the dry mixture:
- In a large bowl whisk together oat flour cocoa powder protein powder coconut sugar baking powder and salt Until uniform in color and there are no cocoa or sugar lumps
- Blend the wet ingredients:
- In a separate bowl mix ricotta eggs milk and vanilla extract Use a whisk or fork until smooth and no visible streaks of egg
- Combine wet and dry:
- Pour the wet mixture into the dry ingredients Stir gently until just combined Overmixing can make pancakes tough so stop when you see only a few streaks Fold in chocolate chips here for extra chocolate flavor
- Heat and grease skillet:
- Place a non stick skillet or griddle over medium heat Lightly grease with a little butter or oil Wait until the pan is hot by flicking a drop of water If it sizzles you are ready
- Cook the pancakes:
- Scoop about one quarter cup of batter for each pancake onto the skillet Watch for bubbles to rise and the edges to set about two to three minutes
- Flip and finish:
- Gently slide a spatula under each pancake and flip Cook another one to two minutes until firm and cooked through
- Serve and garnish:
- Transfer pancakes to a plate Serve warm topped with fresh berries extra ricotta or a drizzle of maple syrup if you like
Pin It I love how ricotta makes these pancakes nearly custard like inside It reminds me of holiday breakfasts with my grandfather who always added a big spoonful of ricotta to his flapjacks His secret became mine and now you will taste why
Storage Tips
Protein Chocolate Ricotta Pancakes can be kept in the fridge for up to three days Store leftovers in an airtight container and reheat gently in the microwave or toaster for best texture For longer storage let pancakes cool and freeze them in a single layer then move to a freezer bag They thaw quickly and microwave for a speedy weekday breakfast
Ingredient Substitutions
Swap oat flour for whole wheat or even almond flour for a nutty note Any milk works such as almond soy or skim For a dairy free version try plant based ricotta and non dairy milk You can skip the chocolate chips or use chopped walnuts for crunch Personalize your stacks with what you have on hand
Serving Suggestions
Serve these pancakes stacked tall with a dollop of extra ricotta or thick Greek yogurt Add sliced bananas strawberries or a scatter of berries for natural sweetness Maple syrup or a drizzle of chocolate sauce is perfect for a brunch splurge Try serving with a smoothie for extra staying power
Cultural Twist
Ricotta pancakes are classic in Italian cooking where cheese and citrus are often paired with floury cakes Here chocolate gives an American diner spin while keeping the same tender cheesy interior These pancakes brought together my family on snowy weekends and now are a favorite for holiday mornings
Seasonal Adaptations
In spring top with strawberries or rhubarb compote In summer pile on blueberries or sliced peaches In fall and winter add toasted nuts or a sprinkle of cinnamon
Pin It Serve these pancakes hot for a filling breakfast or a weekend treat They are ready in minutes and guaranteed to make any morning special
Recipe FAQs
- → Can I use any flour type?
Oat or whole wheat flour works best, though gluten-free oat flour can be substituted for dietary needs.
- → Is it possible to add more protein?
You can increase the protein powder or swap ricotta for Greek yogurt for extra protein content.
- → What toppings pair well?
Fresh berries, extra ricotta, or maple syrup add both flavor and visual appeal to these pancakes.
- → How do I store leftovers?
Cool pancakes completely, then freeze in layers. Reheat in a toaster or microwave as needed.
- → Are these suitable for vegetarians?
Yes, these pancakes are vegetarian and can be adapted for various dietary preferences.
- → Can I make them dairy-free?
Swap ricotta and milk for dairy-free alternatives for a lactose-free version.