Ingredients

The following ingredients have 4 Servings
  • 68g (½ cup) Sweet White Sorghum Flour
  • 45g (6 tbs) Oat Flour
  • 4 packets Natural Sweetener
  • 1 tsp Double Acting Baking Powder
  • ¼ tsp Baking Soda
  • pinch of Salt
  • 165g (¾ cup) Part Skim Ricotta Cheese
  • ½ cup Low Fat Buttermilk
  • 1 large Egg
  • 1 large Egg White
  • 1 tsp Lemon Zest
  • 1 tsp Vanilla Extract

Instruction

  • Spray a nonstick griddle with cooking spray and place over medium heat.
  • In a small bowl, whisk together the sorghum flour, oat flour, sweetener, baking powder, baking soda, and salt.
  • In a large bowl, whisk together the ricotta, buttermilk, egg, egg white, lemon zest, and vanilla extract.  Dump the dry ingredients into the wet ingredients and whisk together until completely combined.
  • Scoop the batter onto the griddle and cook until bubbles appear on the surface of the pancake and the edges appear dry.  Flip and cook the other side. Continue this until all the batter is used up.  Serve immediately with natural whipped cream, ricotta, yogurt, some pure maple syrup, and/or a side of fruit!