Lemon Ricotta & Almond Pancakes

In a bowl, mix together ricotta, milk, egg yolks, honey, lemon zest and juice. Add flour, baking powder and salt and gently whisk to make a smooth batter.

In a separate bowl, beat the egg whites (by hand) until lightly foamy, then gently fold into the batter.

Heat a large frying pan and oil over high heat then drop in 3/4 ladlefuls onto pan to make approximately 12 pancakes. Cook for approximately 3-5 minutes until golden on one side and holes start to appear, then gently flip and cook on the other side. Continue cooking the rest of the batter, while keeping cooked pancakes warm on a plate covered with foil.

Serve pancakes (6 per serve) with Greek yoghurt and scattered almonds.

Energy 1362.79kj Calories 325.49cal Protein 13.51g Fibre 0.95g Fat 16.13g Saturated Fat 6.57g Carbs 30.26g Sugar