Sicilian Lemon Ricotta Pancakes with Mediterranean Herb Oil

Ingredients

• 3/4 cups whole wheat pastry flour, finely milled
• 1/4 cups rolled oats, ground into coarse flour
• 1/2 cups fresh ricotta cheese, room temperature
• 1/2 cups whole milk
• 2 whole large eggs, separated
• 1 tbsp fresh lemon zest, finely grated
• 1 tbsp fresh lemon juice
• 1 tbsp honey, raw
• 1 1/2 tsp baking powder, aluminum-free
• 1/4 tsp sea salt
• 3 tbsp extra virgin olive oil, divided use
• 2 cloves fresh garlic, thinly sliced
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh mint, finely chopped
• 1/4 tsp red pepper flakes
• 1 cup cherry tomatoes, halved
• 2 oz feta cheese, crumbled
• 1 tbsp aged balsamic vinegar, for drizzle
• 1 cup fresh arugula, for serving

Instructions

1. 1

   Preheat oven to 400°F. Toss cherry tomatoes with 1/2 tbsp olive oil, sea salt, and pepper. Roast for 12-15 minutes until blistered and caramelized. Set aside.

2. 2

   Whisk together whole wheat flour, ground oats, baking powder, lemon zest, and sea salt in a medium bowl.