Try out this easy breakfast to kick-off your weekend!
Grated zest and juice of 2 lemons
1 cup whole-milk ricotta cheese
1 cup whole milk
3 tablespoons almond milk
1 tablespoon agave nectar
2 tablespoons unsweetened applesauce
1 tablespoon reduced-fat sour cream
3 eggs, separated
1 cup whole wheat flour
1 tablespoon granulated stevia extract
1 teaspoon baking powder
1 teaspoon baking soda
1. In a large bowl, whisk together the lemon zest and juice, ricotta, milk, almond milk, agave nectar, applesauce, sour cream, and egg yolks. In a medium bowl, mix together the flour, sweetener, baking powder, and baking soda. Add the flour mixture to the ricotta mixture and mix until combined. The batter will be slightly bumpy.
2. In a small bowl, whisk the egg whites until they form soft peaks. Using a rubber spatula, fold the beaten egg whites into the batter.
3. Heat a medium skillet or griddle over Read More »from Breakfast in Bed: Sam Talbot's Lemon Ricotta Hotcakes