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