Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

Ingredients:

  • Lemon Ricotta PancakesBerry Compote (recipe follows)
  • 1 cup rolled (old-fashioned) oats
  • 8 egg whites or 1 cup purchased egg whites
  • 1⁄2 cup ricotta cheese
  • 1 teaspoon lemon extract
  • 1 tablespoon grated lemon zest
  • Nonstick canola oil cooking spray
Directions:

Prepare Berry Compote; let stand while making pancakes. Combine oats, egg whites, ricotta cheese, lemon extract, and lemon zest in a blender. Cover and blend until smooth.

Mist a nonstick skillet or griddle with nonstick cooking spray. Heat skillet over medium heat for 2 minutes. Cook 2 to 3 large pancakes (one at a time if using a small skillet) until large bubbles appear on the surface. Turn pancakes and continue cooking until browned. Top with Berry Compote. Serves 2 to 3.