Lemon Ricotta Pancakes

1 cup rolled oats
2 eggs plus 4 egg whites (1 cup)
½ cup ricotta cheese
1 teaspoon lemon extract
1 tablespoon grated lemon zest
Nonstick olive oil or coconut oil spray

Topping Ingredients
2 cups mixed fresh or frozen berries, thawed
2 tablespoons fresh lemon juice

1.     Prepare topping. Set aside.
2.     Combine oats, eggs, ricotta cheese, lemon extract, and lemon zest in a blender. Blend until smooth.
3.     Mist a nonstick skillet or griddle with nonstick cooking spray. Heat skillet on medium heat for 2 minutes. Cook pancakes 1–3 at a time, depending on size of pan. Cook until large bubbles appear on the surface of the pancakes, then turn and continue cooking until browned.

Topping Method
Combine berries with lemon juice in a bowl. For a syrupy consistency, mash berries with a fork. Serve on top of Lemon Ricotta Pancakes.

Serves 2-3