Dr. Oz Healthy Hotcakes | Sam Talbot Lemon Ricotta Hot Cakes Recipe

Dr. Oz Healthy Hotcakes: Sam Talbot Lemon Ricotta Hot Cakes Recipe

In this segment it is healthy hotcakes with half the carbs, so eat yourself thin, eat the foods you love and still lose weight. Sam Talbot the top chef secret pancake recipe that tastes great and won't put on the pounds. Who doesn’t love a good hot cake for breakfast? Serve up the perfect morning meal with these delectable lemon ricotta hot cakes. Sam Talbot’s recipe is sweet, savory and oozing with flavour with Sam's healthy hotcakes recipe!

Sam was diagnosed with diabetes at the age 12 and he learned at a young age that you didn't have to sacrifice flavour, you can have great foods that make sense.

Dr. Oz calls them pancakes but Sam calls them hotcakes and they have two secret ingredients that makes them healthy for diabetics, or for anyone trying to lose weight or maintain weight. One is whole wheat flour & Agave nectar (also called agave syrup) a perfect alternative to sugar.

Sam Talbot's Lemon Ricotta Hot Cakes / Dr. Oz Healthy Pancakes


Serves 6-8

  • Grated zest and juice of 2 lemons
  • 1 cup whole milk ricotta cheese
  • 1 cup whole milk
  • 3 tbsp almond milk
  • 1 tbsp agave nectar
  • 2 tbsp unsweetened applesauce
  • 1 tbsp reduced-fat sour cream
  • 3 organic cage-free organic eggs, separated
  • 1 cup whole wheat flour
  • 1 tbsp granulated stevia extract
  • 1 tsp baking powder
  • 1 tsp baking soda


In a large bowl, whisk together the lemon zest and juice, ricotta, milk, almond milk, agave nectar, applesauce, sour cream and egg yolks. In a medium bowl, mix together the flour, sweetener, baking powder, and baking soda. Add the flour mixture to the ricotta mixture and mix until combined. The batter will be slightly lumpy.

In a small bowl, whisk the egg whites until they form soft peaks. Using a rubber spatula, fold the beaten egg whites into the batter.

Heat a medium skillet or griddle over medium-high heat and coat it with cooking spray. Working in batches, drop 1⁄3 cup of batter per hot cake onto the skillet and cook until bubbles appear on the surface. Then flip the hot cakes and cook through. Repeat with the rest of the batter, making 8 to 10 hot cakes.

Nutrition Facts

  • 155 calories
  • 7 g protein
  • 24 g carbohydrates
  • 4 g total fat (2 g saturated)
  • 112 mg cholesterol
  • 3 g fiber
  • 360 mg sodium
From The Sweet Life: Diabetes Without Boundaries by Sam Talbot.