Source: Protein Cakery
- 1 whole egg
- ¼ cup part-skim ricotta (63g)
- ¼ cup natural vanilla whey protein powder (23g)
- 1 teaspoon coconut flour (2.3g)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Preheat your griddle over a low flame.
Beat the egg, then add the rest of the ingredients and mix well.
Wait until the griddle is hot enough (when drops of water sizzle up).
Pour some batter on on the griddle (smaller pancakes flip more easily), and flip when you see lots of bubbles rising to the top of the pancake.
Cook for about one more minute on the other side.
Repeat steps 4 and 5 until you’ve finished your batter.
Stack, and enjoy!