Ricotta Pancakes

Ricotta Pancakes (Sugar Free)
Serves 4



Pancakes:

3/4 C. Almond meal
1/2 C Oat flour or malted barley flour
4-5 T.  Splenda
1 teaspoons baking powder

1/4 teaspoon salt
1 cup ricotta cheese
2 large eggs, separated
1/2 cup plain yogurt
1 tsp Vanilla
2 teaspoons grated orange zest
Pam oil spray

1. Separate eggs. Whip whites until peaks form. Set aside.

2. In a large bowl, whisk together almond meal, flour, Splenda, baking powder, and salt.

3. In a medium bowl, whisk together ricotta cheese, egg yolks, yogurt, and orange zest. Gradually mix in the dry ingredients.

4. Gently fold egg whites into the batter. Batter should be nice and fluffy and happy looking.

5. Heat a griddle or a nonstick skillet over medium heat. Spray with cooking spray. Drop about 1/3 cup of batter onto the hot griddle or skillet. Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook the pancakes on the other side, about two minutes longer. Continue making pancakes until batter is gone. Serve warm with blueberry sauce.

Blueberry Sauce:

1 1/2 tablespoons fresh lemon juice
1/4 teaspoons xanthan gum powder or cornstarch
2 cups fresh or frozen blueberries
4 packets of Splenda
2 tablespoons water

1. In a medium saucepan, combine the blueberries, splenda, lemon juice and water. Bring to a boil over high heat. Reduce to a simmer and add xanthan gum powder. Keep stirring until the sauce thickens a bit. Cover to keep warm and set aside.

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