Low fat, gluten free and easy to make. Makes 10 pancakes.
Ingredients
1 cup
Ricotta cheese (skimmed milk)
1 cup
Oat flour
(gluten free )
1/2 tsp
Baking powder
1 tbsp
Cane sugar
1 pinch
Salt
(sea)
1/2 tsp
Vanilla extract, pure
(pure)
3/4 cup
Almond milk, unsweetened
(unsweetened)
2 egg white
Egg white
2 tbsp
Grape seed oil
(for cooking)
1 cup
Frozen berries
(for topping)
Instructions
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.
