Low Fat Lemon Ricotta Pancakes with Chia Seeds

Read here why I try to sneak in a tablespoon of Chia seeds in almost everything I eat, including these delicious low fat pancakes.  I combined ingredients from three different recipes and came up with these.  Enjoy!
Ingredients:

• 1/2 cup whole-wheat flour,
• 1/2 cup all purpose flour
• 2 tsp sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 3/4 cup part-skim ricotta cheese
• 1/2 tsp vanilla extract
• 1 tbsp fresh lemon juice
• 1 large egg
• 4 1/2 tbsp liquid egg whites
• 1/2 cup buttermilk
• 1 tsp freshly grated lemon zest
• 2 tbsp chia seeds

Directions:

1. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda in a medium bowl.  Next,  whisk in the ricotta, egg, liquid egg whites, vanilla, buttermilk, lemon zest and lemon juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined.  Do not over mix.
2. Pour 1/4 cup batter onto a well oiled cast iron pan.  Cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes over and cook until golden brown, about 2 or 3 minutes more.

I served my pancakes with home made warm blueberry sauce and Grade A Dark Amber New Hampshire Maple Syrup.