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Weight Watchers Lemon Ricotta Pancakes

Weight Watchers Lemon Ricotta Pancakes
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Waking up to a house full of family and friends can be exciting…and exhausting.  Especially when there are children involved because, let’s be real, kids can be very picky eaters.  It seems like no two ever like/want/need the same thing and I will do whatever I can to avoid a breakdown before I’ve had my required dose of caffeine.  These Weight Watchers Lemon Ricotta Pancakes will satisfy everyone!  Throw enough maple syrup on anything and kids will be sure to gobble it up (or guzzle…I actually caught my niece drinking maple syrup once when no one was watching #coolaunt #sugarhigh).

My sister and I were just discussing this the other day.  When we were kids, we ate “dipping eggs”, which are over medium and meant to dip toast in.  Makes sense, right?  Well, the egg world came crashing down on me that day, because my brother-in-law said no one else outside of us weirdos uses the term “dipping eggs” (maybe that’s why waitresses always looked at us with confusion). Um, buzzkill.  I will forever call them dipping eggs. 

When we had Sunday breakfast at our Grandma’s, it was always dipping eggs vs. scrambled eggs.  Our cousins would not touch such disgusting things as dipping eggs.  So scrambled eggs, it was.  Okay, the scrambled eggs were always delicious and fluffy, but still.  If only we’d had something like these (I totally would have been the syrup guzzler back then…)

Weight Watchers Lemon Ricotta Pancakes Ingredients:

  • 1 c oats, ground (1 1/4 c rolled oats)
  • 1 c ricotta
  • 1 c Greek yogurt
  • 1/3 c egg whites
  • 1/2 tsp baking soda
  • 2 tbs lemon juice, from a half of lemon (or whole)
  • 1 tbs honey
  • 2 tsp lemon zest
  • strawberries and pure maple syrup for topping

Here’s how to make them:

 Place the oats in a blender and blend until finely ground like flour. You’ll need about 1 1/4 cups rolled oats to make the 1 cup ground oats.

 Add ricotta cheese, yogurt, egg whites, baking soda, lemon juice, honey and lemon zest.
 
Blend until mixed well, scraping down the sides if needed.
 
Heat pan to medium.  
 
Pour batter into desired size pancake.
 
When bubbles form in the center AND the edges are dry, gently flip the pancake. 
 
Continue cooking pancakes until finished.
 
Top with strawberries (if desired) and pure maple syrup.
 
Makes about 16 pancakes.
 
Weight Watchers Points: per recipe, 28; per serving, 2  (pure maple syrup is 6 points per 2 tbsp)
 

Weight Watchers Lemon Ricotta Pancakes

Here is a note from Chellie, my friend over at Art From My Table, who created this recipe: 

These are delicate pancakes, so be patient in flipping them.  Make sure there is a dry edge all the way around and the bubbles are in the center.  I slide my spatula around all the edges before actually flipping the whole thing.  If the first couple fall apart, it’s okay, your normal.  
 
Once my pan was good and hot, I turned the stove down to a medium low for a nice color. Otherwise they brown too fast.
 
If you use a non-stick pan, you shouldn’t need any oil.  But if I were to use any, I’d probably do coconut oil spray to keep it on the light side.
 

Lemon Ricotta Pancakes

Created By Carrie
Servings 6

Ingredients
  

  • 1 c oats ground (1 1/4 c rolled oats)
  • 1 c ricotta
  • 1 c Greek yogurt
  • 1/3 c egg whites
  • 1/2 tsp baking soda
  • 2 tbs lemon juice from a half of lemon (or whole)
  • 1 tbs honey
  • 2 tsp lemon zest
  • strawberries and pure maple syrup for topping

Instructions
 

  • Add ricotta cheese, yogurt, egg whites, baking soda, lemon juice, honey and lemon zest.
  • Blend until mixed well, scraping down the sides if needed.
  • Heat pan to medium.
  • Pour batter into desired size pancake.
  • When bubbles form in the center AND the edges are dry, gently flip the pancake.
  • Continue cooking pancakes until finished.
  • Top with strawberries (if desired)

Notes

These are delicate pancakes, so be patient in flipping them. Make sure there is a dry edge all the way around and the bubbles are in the center. I slide my spatula around all the edges before actually flipping the whole thing. If the first couple fall apart, it’s okay, your normal.
Once my pan was good and hot, I turned the stove down to a medium low for a nice color. Otherwise they brown too fast.
If you use a non-stick pan, you shouldn’t need any oil. But if I were to use any, I’d probably do coconut oil spray to keep it on the light side.
Tried this recipe?Let us know how it was with a rating and review!

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I just began WW, and I am excited to cook these pancakes tomorrow morning! Thank you for your recipes!

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