Please tell me I’m not the only one that gets overly emotional while watching The Biggest Loser. That show gets me every time! I always watch while running on the treadmill and I know I look like a total goofball, running and crying at the same time. Luckily, I’m at home and not at the gym. 🙂

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Well If you’re overly emotional about something….maybe The Biggest Loser or maybe you just used the last of the nutbutter in the house. Whatever the case, these light lemon ricotta pancakes are sure to make you feel much better. They are light and airy, but thick enough to really have some staying power. The light tartness from the lemon goes so perfectly with the sweetness of the maple syrup….it is just a must.

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Spoiler Alert!!
Did you watch The Biggest Loser finale last night? I thought this season was simply awesome and so inspiring. The tears started as soon as I saw Lindsey with the cheerleading team. Then Lisa came out and WOW….I can’t believe her transformation! Dani was my favorite the whole season and I was beyond excited to see all of her hard work pay off. And by one pound…..oh my goodness! Alright, now go make these lemon ricotta pancakes right now or pin the recipe and make them this weekend or better yet, for an Easter brunch.

 

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Light Lemon Ricotta Pancakes (Serves 4-5, makes about 9 pancakes depending on size)

Ingredients:
1.25 cups flour (I used whole wheat pastry flour.) (Spoon flour into measuring cup.)
2 stevia packets (or 3 tbsp sugar)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup lowfat ricotta cheese
1 large egg
2 large egg whites
1/2 cup fresh lemon juice, about 3 meyer lemons
1 tsp lemon zest
1 tbsp coconut oil, melted

Instructions:
In a large bowl whisk all dry ingredients (flour through salt) together.
In a medium bowl whisk wet ingredients (ricotta through oil) together.
Fold wet ingredients into dry ingredients and avoid overmixing.
Heat a griddle or large nonstick skillet over medium heat. Spray with a natural cooking spray and drop about 1/4 cup of batter down onto the hot griddle or skillet and shape into a pancake. Cook for about 5 mins and until pancake is beginning to set. Flip and cook for about 2 mins more.

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Adapted from Two Peas and their Pod

These lemon ricotta pancakes clock in at only 97 calories a piece, so load your plate up and enjoy!!

Something to think about…..

Did you watch Biggest Loser last night? If so, what did you think?

Planning an Easter brunch?

Favorite kind of pancake….GO!

See you back here tomorrow for What I Ate Wednesday!