Searching for a heart-healthy alternative to everyday pancakes? Look no further. Here, Sam Talbot shows you how to make his lemon ricotta pancakes, which are not only lower in calories, sugar and fat than average pancakes, but they're easy to make, too. Add a fried egg on top and you'll have a savory addition that takes this dish to a whole new level.
Sam Talbot's Lemon Ricotta Pancakes Recipe
Step 1: Combine Wet Ingredients
Mix milk, lemon juice, almond milk, apple sauce, sour cream, agave, lemon zest and 3 egg yolks. Add ricotta cheese.
Step 2: Combine Dry Ingredients
In a separate bowl, combine whole wheat flour, Truvia, some baking soda and a little bit of baking powder.
Step 3: Combine All Ingredients
In another bowl, whisk egg whites into soft peaks. Add your dry ingredients into your wet ingredients and mix until the consistency is smooth. Next, fold in your egg whites.
Step 4: Create Your Pancakes
Spray nonstick griddle with cooking spray. Add batter and cook pancakes until bubbles begin to appear. Flip pancakes.
Step 5: Top Off With an Egg
To really elevate your dish, fry off an egg, sunny side up, and place it on top of your pancake stack. Add more fresh lemon juice on top and enjoy!
Items You'll Need
- 1.5 cups Whole Wheat Flour
- 1/4 cup Almond Milk
- 1 cup Ricotta
- 4 large Eggs
- 1 cup Whole Milk
- 1/4 cup Lemon Juice
- 1 tablespoon Reduced Fat Sour Cream
- 2 tablespoons Agave
- 1 tablespoon Applesauce
- 1/4 cup Truvia