Whole Wheat Lemon Ricotta Pancakes

Sorry for the week hiatus!  I missed you and I missed my kitchen but I'm back and with a great recipe for you!

First you mix:
1lb low fat ricotta cheese
1 egg yolk (save egg white in a separate bowl)
1 & 1/3 cup non fat milk
1/4 cup sugar
zest & juice from 1 lemon

Then mix:

1 cup whole wheat flour

1/2 cup all purpose flour

1 Tbsp baking powder

1/8 tsp salt

1 Tbsp ground flax seed

Incorporate dry mixture into wet mixture slowly

Wisk the egg white you set aside earlier until foamy/frothy

Then add 1/8 tsp salt and wish until you get soft peaks

Then fold the egg white into the pancake batter (1/2 at a time)

Once fully incorporated, heat a lightly oiled pan on the stove and once warm begin to add the batter to the pan (my pancakes were about 4 inches in diameter)

Once they start to bubble around the edges (like below) they are ready to flip

The second half will cook quicker than the first side.  

Once the other side is browned they are ready to serve

Recipe makes around 14 pancakes

each pancake contains: 120 calories, 3.3 grams total fat, 1.8 grams saturated fat, 24 mg cholesterol, 204 mg sodium, 17 grams total carbohydrate, 1.3 grams fiber, 4.9 grams sugar, and 6.6 grams protein