Lupin Protein Pancakes

Lupin Protein Pancakes


  • 60g lupin flake (1/2 cup)
  • 200g smooth ricotta – low fat version preferable
  • 3 egg whites
  • 2 tsp sugar
  • 5 tbsp milk
  • 1 tsp vanilla
  • 1 tsp GF baking powder (or normal)
  • zest of 1 lemon


  • Place all ingredients except butter in a bowl and blend well together (1 minute with a hand mixer is recommended).
  • Let the batter rest for 20-30 mins (The batter can be left in a fridge overnight in fact it works better this way)
  • Place a large non-stick frying pan (~30cm) on low heat and warm a dollop of butter, let it melt, then take the frying pan off the heat and spoon batter (~3 heaped tablespoons) into the pan and gently spread the batter into thinner discs (~10cm) using the back of the spoon (lupin batter is thicker than traditional pancake mix).
  • Place frying pan back on the heat (low-medium) and cook on one side until it bubbles and gently flip over and cook the other side.
  • Lupin pancakes hold more moisture and therefore will take longer to cook, so it is important to monitor the heat as to not burn them.
  • Dust with a small amount of icing sugar while still warm and serve.


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