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Dan Churchill

Lemon Ricotta Pancakes

Dan Churchill
PREP 15 MIN
COOK  10 MIN

To learn how to create perfect fluffy pancakes, check out the recipe reel on Dan's Instagram: @dan_churchill.

GF

NF

V

Number of servings
2
Ingredients

Pancakes

13 cup (50g) plain flour (or gluten-free if required)

13 tsp baking powder

pinch of salt

34 cup (187 12g) smooth ricotta

18 cup (30ml) milk, reduced fat (or dairy-free alternative)

1 tsp maple syrup (honey or rice malt syrup)

1 tsp vanilla extract

12 lemon zested

1 large egg yolks & white separated

12 spray olive oil

Coconut Butterscotch Sauce

1 tbs maple syrup (honey or rice malt syrup)

1 tbs light coconut cream

Toppings

12 banana (small) sliced in half lengthways

14 cup (40g) fresh mixed berries

18 cup (40g) Greek yogurt (or dairy-free alternative)

Methodbased on 4 servings
1

Whisk flour, baking powder, and salt together in a large bowl.

2

Blend ricotta, milk, maple syrup, vanilla, lemon zest and egg yolks, in a separate bowl. 

3

Gently add the wet mixture to the flour. (You may need to add a little more milk if batter is too thick, not too much as you still want a thicker than normal batter)

4

Beat egg whites to form stiff peaks using a very clean electric mixer or stick blender (any fat residue will prevent the whites from fluffing and result in dense, flat pancakes.)

5

Stir a large spoonful of egg white into the batter to ‘lighten’ it, then carefully fold in the remainder with a spatula. Dont be tempted to mix vigorously or you'll lose air and pancakes will be flat and heavy.

6

Heat a non-stick frypan over  low heat.

7

Spray pan and ring molds with oil. Add a 1/4 cup of batter to the molds and cook for 3–4 minutes each side or until golden, repeat with remaining batter. Note: if you don't have ring molds, use a 1/4 cup measure to pour batter straight into the pan. 

8

Meanwhile, in a small saucepan, heat maple syrup over low heat.  Remove from heat and stir in coconut cream. Cool before serving.

9

Divide pancakes between plates, top with banana and berries, drizzle over sauce and serve with yogurt.

 

Serving suggestion: To take these pancakes to the next level, serve with caramelised banana. 

Nutritional Informationper serving

Energy (kJ)

1535 kJ / 366 cals

Protein

16.2 g

Fat

16.3 g

Sat. Fat

10.2 g

Carbs

37.5 g

Sugar

17.6 g

Fiber

2.2 g

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