Mmmm. Mmmm. Mmmm. Mmmmm. Good. Treat Day pancakes are the best pancakes.
Treat Day: Lemon Ricotta Pancakes
Description
Part-skim ricotta cheese and lemon takes this recipe to the clouds. Not to mention whipping egg whites with erythritol. These pancakes get puffed up like delicate clouds. Perfect for a Sunday breakfast with zero-calorie maple syrup, fresh fruit, or yogurt for topping. But honestly, you can eat them alone and be satisfied.
Ingredients
Instructions
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Whisk ground oat bran, protein, baking soda, and salt together in a medium bowl and make well in the center. Add ricotta, egg yolks, almond milk, lemon zest, lemon juice, vanilla and whisk until combined. Gently stir in melted butter.
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Whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowing mounds, about 1 minute. Gradually add erythritol and whip until glossy, soft peaks form, 1 to 2 minutes.
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Transfer one-third of whipped egg whites to batter and whisk gently. Gently fold remaining egg whites into batter.
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Heat 1 teaspoon olive oil in a large nonstick skillet over medium heat, or spray with olive oil spray. Drop pancake batter into the pan in ¼-cup portions.
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Cook until the edges are set and the first side is deep golden brown, 2 to 3 minutes.Flip pancakes and continue to cook until second side is golden brown, 2 to 3 minutes longer. Serve pancakes immediately or transfer to prepared wire rack in preheated oven. Repeat with remaining batter, spraying pan with olive oil cooking spray as needed.
Note
Serve with fresh fruit warmed on the stove top if desired. Just add this to your calories.
These pancakes can fall flat if the ingredients are altered too much. We dropped some egg yolk in our whites the first time we made them and also didn’t have enough ricotta. The pancakes were still tasty, but almost as thin as crepes.