Makes 12 pancakes - 3pp each
375g reduced fat ricotta cheese (10pp)
190ml skim milk (2pp)
1 tbsp stevia powder (0pp)
4 eggs, separated (7pp)
180g plain flour (17pp)
Pinch of salt (0pp)
1tsp baking powder (0pp)
1 tsp vanilla extract (0pp)
Zest of one orange (0pp)
Oil for cooking (1pp)
Place ricotta, stevia, milk and egg yolks in a mixing bowl and mix to combine.
Sift the flour, baking powder and salt into a bowl.
Add to the ricotta mixture along with vanilla extract and zest and mix until just combined.
Place egg whites in a clean dry bowl and beat until stiff peaks form.
Fold egg whites through batter.
Lightly grease a large non-stick frying pan and drop a 1/4 cup of batter per pancake into the pan.
Cook over a low to medium heat for 2 minutes, or until pancakes have golden undersides.
Turn pancakes and cook on the other side until golden and cooked through.
I served mine with stewed apple and sugar free maple flavoured syrup.