Breakfast Never Tasted This Good — Blueberry Ricotta Protein Pancakes!

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Blueberry protein pancakes aren’t anything new. That’s exactly why we wanted to give them a new twist! Get hungry for  these unbelievably fluffy, filling and satisfying Blueberry Ricotta Pancakes. They fit within your macros and are a quick, fun and easy way to get your protein for breakfast without having to spend an hour in the kitchen. Check out the full recipe and below!



Blueberry Ricotta Pancakes

Yields: 8 servings |  Serving Size: 1 pancake

Calories: 265 | Protein: 18g  | Fat: 17g | Net Carb: 4g 

Total Carb: 8g |

Prep Time: 10 mins  | Cook Time: 5 minutes | Total Time:  20 minutes



  • 2 eggs, large
  • 1/4 cup ricotta cheese
  • 1/4 cup + 2 tbsp almond milk
  • 1 tsp vanilla extract
  • 1 up almond flour
  • 1 scoop Quest Vanilla Milkshake Protein Powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup of blueberries


  1. Place the ricotta cheese, eggs, almond milk and vanilla into a food processor or blender and blend until ricotta cheese is smooth.
  2. In a bowl, stir together the almond four, protein powder, baking powder and salt.
  3. Add the wet ingredients to the dry and stir until smooth. Let sit for 5 minutes.
  4. Spray a pancake pan or frying pan with non-stick spray.
  5. Turn on low-medium heat.
  6. Pour 1/4 of batter into the center of the frying pan and use the bottom of the measuring cup to spread the batter into an even circle.
  7. Top with a few blueberries and cook pancakes for 2-3 minutes on each side.
  8. Repeat until you have used all the batter.
  9. Enjoy!