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21 Day Fix Lemon Ricotta Pancakes

21 Day Fix Lemon Ricotta Pancakes

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.

 Add ricotta cheese, yogurt, egg whites, baking soda, lemon juice, honey and lemon zest.
Blend until mixed well, scraping down the sides if needed.
Heat pan to medium.  
Pour batter into desired size pancake.
When bubbles form in the center AND the edges are dry, gently flip the pancake. 
21 Day Fix Lemon Ricotta Pancakes
Continue cooking pancakes until finished.
Top with strawberries (if desired) and 
Makes about 16 pancakes.
 Here are some notes from Chellie that you might want to keep in mind when you make these:
These are delicate pancakes, so be patient in flipping them.  Make sure there is a dry edge all the way around and the bubbles are in the center.  I slide my spatula around all the edges before actually flipping the whole thing.  If the first couple fall apart, it’s okay, your normal.  
Once my pan was good and hot, I turned the stove down to a medium low for a nice color. Otherwise they brown too fast.
If you use a non-stick pan, you shouldn’t need any oil.  But if I were to use any, I’d probably do coconut oil spray to keep it on the light side.
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?

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. 🙂

Hi, my batter was really thick. Any suggestions?

Hi, the pancakes were so good, but my batter was really thick. Any suggestions?

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.

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?

Hello, is it possible to use oat flour instead of blending the rolled oats into flour? Thank you.

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…

I want to try these, will they come out the same without the yogurt? Is there a substitute for the yogurt?

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!

Hello! Did you find out roughly how much batter = 1 pancake?? I’m a stickler for measuring for accurate container counts 😁

Printer friendly??

These are SO good. We love them

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

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…

Last edited 3 years ago by Sarah

, I had the exact same problem. Came here to re read the recipe; checked comments. I added a little almond milk; turned the heat down as low as absolutely possible; I tried to use the back of my measuring cup to even/thin out the pancake once one thrown. Nothing worked. Bummer bc I made a double batch and had to throw Half of it away.

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How do I print this recipe? There is no link to print.

I am not sure how much batter to use. I know you said a big spoon but do you know the exact measurement? I have different sized big spoons

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