LOW CARB RICOTTA PANCAKES {WITH LEMON & BLUEBERRIES}

For a long time, Saturdays were pancake mornings at our house, and Sundays were Baked oatmeal days. Somehow this just became tradition for us. We looked forward to those breakfasts each and every week.

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These Low Carb Ricotta Pancakes will brighten your morning. They're bursting with lemon flavor, crisp on the outside and almost custard-like on the inside.

KEY INGREDIENTS

– Lemon zest – Lemon juice – Rolled oats – Low fat ricotta cheese – Non fat plain Greek yogurt – Egg whites – Baking soda – Honey

LET'S MAKE LOW CARB RICOTTA PANCAKES

Step One:

Zest and juice the lemon and set aside.

Step Two:

Place the rolled oats in a blender and blend until ground like flour.

Step Three:

Add ricotta, yogurt, egg whites, baking soda, honey, lemon juice and lemon zest. Blend until well mixed, scraping down the sides if needed.

SWIPE UP FOR THE FULL LIST OF INSTRUCTIONS!

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IF YOU WANT MORE DELICIOUS AND HEALTHY RECIPES, VISIT OUR WEBSITE!