Ricotta Lemon Pancakes

I am in love with these. I think the combination of ricotta and lemon is great, and have loved the finished product each time I have mixed the two. I found the original recipe here, and have tweaked it slightly to make it Dukan approved. Depending on your topping choices you could eat these on every phase. I had some fruit salsa in the fridge and that was great, but cream cheese would also be good. Get creative.



Ingredients:

• 2 eggs
• ½ cup oat bran flour (blended oat bran)
• ½ cup milk (add slowly)
• 3 TBSP sweetener of your choice
• ½ cup ricotta cheese
• Juice of 1 lemon (Meyer lemons will be slightly sweeter)
• ½ teaspoon vanilla extract

 

 

Procedure:

 

1. Mix all wet ingredients, except the milk, and blend until well mixed and fluffy. 
2. Add the oat bran flour, mix until well incorporated.
3. Slowly add the milk until the batter reaches a good consistency for pancakes. 
1. Mine was too thin and made very thin pancakes, which were still very tasty.
4. Preheat your skillet and spray with a light mist of cooking spray.
5. Cook as you would a pancake
1. The original recipe suggest making smaller pancakes, but I found this took too long and opted half way through to make normal sized pancakes.

Roughly 1/3 of the pancakes made would equal the amount of oat bran you should consume each day. If you take that into consideration you can use this as a method of eating your oat bran. I made about 1 dozen larger pancakes (5 inch), the original recipe suggests it makes 2 dozen of the smaller (2 1/2 to 3 inch) pancakes.