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
- 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.
- 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.
- 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)