Protein Pancakes with Ricotta & Mushrooms

Thin, protein-rich pancakes filled with herbed ricotta and sautéed mushrooms — a light yet satisfying savoury dish perfect for breakfast, lunch or dinner. Recipe by Pie galda!

Recipe details

• Servings: 2

Ingredients

Pancake batter

• 200 g milk (cow’s or oat)
• 60 g water
• 25 g Fiteg² Egg White Protein Powder (unflavoured)
• 60 g wheat flour
• 1 egg
• 10 g olive oil or melted butter
• A pinch of salt

Herbed ricotta

• 200 g ricotta
• 10 g olive oil
• 5 g lemon zest
• A handful of fresh herbs (parsley, chives, dill), finely chopped
• Salt and black pepper to taste

Mushrooms

• 250 g brown mushrooms
• 20 g olive oil or butter
• 1 shallot onion
• 1/2 tsp dried thyme
• Salt and black pepper

Instructions

1. Prepare the batter. In a bowl, whisk together milk, water and protein powder until smooth. Let it rest for 2 minutes. Add flour, egg, oil (or melted butter) and salt. Mix until fully combined and let the batter rest for 10 minutes.
2. Cook the pancakes. Heat a lightly oiled pan over medium heat. Pour a thin layer of batter into the pan and swirl to cover the surface. Cook for 45–60 seconds on each side until lightly golden. Stack pancakes and cover to keep warm.
3. Cook the mushrooms. Heat oil or butter in a pan. Add chopped shallot and cook until translucent. Add sliced mushrooms, thyme, salt and pepper. Cook until mushrooms are caramelised and aromatic.
4. Prepare the ricotta. In a bowl, mix ricotta with olive oil, lemon zest, chopped herbs, salt and pepper.
5. Assemble. Fill pancakes with herbed ricotta and sautéed mushrooms. Fold or roll and serve warm.