By France Morissette, The Restless Palate
3 eggs, separated
2 tablespoons olive oil
3 tablespoon coconut/palm sugar (or other dry sweetener of choice like rapadura or turbinado)
3/4 cup of ricotta
1/4 cup flour (I used sprouted spelt, but whole wheat or some other flour would work, too)
Zest of 1 lemon
1 teaspoon vanilla
Pinch of salt
1. Place the egg yolks, ricotta, flour, and lemon zest in a bowl. Mix to incorporate. In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form. Use electric beaters or beat with a whisk by hand. Doing it by hand burns extra calories and builds nice arms muscles! Gently fold in the egg whites into the ricotta mixture.
2. In a large frying pan heat butter or oil over medium high heat. Add small amounts of batter to the frying pan creating small 3-inch pancakes. Once bubbles start to form on the surface of the batter and the bottoms are golden brown, flip and cook for 2-3 more minutes, until cooked through. The fluffiness of the eggs whites lends to the airiness of these pancakes, but also makes them more delicate to flip than a regular pancake. Be gentle.
3. Serve with honey or maple syrup, Greek yogurt and/or fresh fruit.
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