Lemon Ricotta Pancakes
Ingredients
Instructions
- 1
In a large bowl, whisk together the lemon zest and juice, ricotta, milk, almond milk, agave nectar, applesauce, sour cream, and egg yolks.
- 2
In a medium bowl, mix together the flour, sweetener, baking powder, and baking soda.
- 3
Add the flour mixture to the ricotta mixture and mix until combined. The batter will be slightly lumpy.
- 4
In a small bowl, whisk the egg whites until they form soft peaks.
- 5
Using a rubber spatula, fold the beaten egg whites into the batter.
- 6
Heat a medium skillet or griddle over medium-high heat and coat with cooking spray.
- 7
Working in batches, drop 1/3 cup of batter per pancake onto the skillet and cook until bubbles appear on the surface.
- 8
Flip the pancakes and cook through.
- 9
Repeat with the remaining batter, making 8-10 pancakes total.
💡 Cook's Notes
Super-healthy pancakes made with whole wheat flour, stevia, and egg whites for extra fluffiness.
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