Serves 6–8

Lemon Image - BananaStock


Grated zest and juice of 2 lemons

1 cup whole-milk ricotta cheese

1 cup whole milk

3 Tbsp almond milk

1 Tbsp agave nectar

2 Tbsp unsweetened applesauce

1 Tbsp reduced-fat sour cream

3 organic eggs, separated

1 cup whole wheat flour

1 Tbsp granulated stevia extract

1 tsp baking powder

1 tsp baking soda


  1. In a large bowl, whisk together lemon zest, juice, cheese and all wet ingredients. In a medium bowl, combine dry ingredients. Add flour mixture to ricotta mixture and mix until combined. The batter will be slightly lumpy.
  2. In a small bowl, whisk egg whites until they form soft peaks. Using a rubber spatula, fold beaten egg whites into the batter. Heat a medium skillet over medium-high heat and coat with cooking spray. Working in batches, drop 1⁄3 cup of batter per hot cake onto the skillet and cook until bubbles appear on top.
  3. Flip the hot cakes and cook through. Repeat, making 8 to 10 hot cakes.

Nutrition Per Serving 155 calories, 7 g protein, 24 g carbohydrates, 4 g total fat (2 g saturated), 112 mg cholesterol, 3 g fiber, 360 mg sodium

Adapted from our sister publication, Diabetes Focus (Spring 2012)

Publication Review By: the Editorial Staff at

Published: 02 Feb 2012

Last Modified: 25 Mar 2015