Lemon Ricotta Pancakes
Servings: 6
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
Instructions
- 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.
- Continue cooking pancakes until finished.
- Top with strawberries (if desired)
Notes
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.
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.