Low fat, gluten free and easy to make. Makes 10 pancakes.
Ricotta cheese (skimmed milk)
(gluten free )
Vanilla extract, pure
Almond milk, unsweetened
2 egg white
Grape seed oil
Place ricotta cheese, oat flour, baking powder, sugar, salt, vanilla, almond milk and egg whites in a blender and pulse until smooth, about 1 minute. Pour batter into a large bowl and a place a skillet over medium high heat. Add 1 teaspoon of grapeseed oil to the skillet and cook about ¼ cup of the pancake batter. Flip the pancake once edges begin to brown and bubble.
Stack your cooked pancakes and top with berries, light whip cream, pure maple syrup or any topping of choice.