1 1/4 cups white flour
3 tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup ricotta
1 tbsp. canola oil
1 large egg
2 large egg whites
1/2 cup freshly squeezed lemon juice
2 tsp. lemon zest
Mix the flour, baking powder, baking soda, sugar and salt in a large bowl.
In another bowl, whisk ricotta, oil, egg, egg whites, lemon juice and zest together until combined.
Pour mixture over dry ingredients and combine.
Pour about 1/3 cup batter for each pancake onto the griddle and cook until bubbles appear on top and the underside is nicely browned. Flip and repeat on the other side.