If you love pancakes, try these. I tend to get board of just plain pancakes, so I did this one weekend, and was pleasantly surprised at how much we all loved them. This would be great for a brunch with guests, paired with a fruit salad.
8 egg whites
1 1/3 cups light ricotta
1 ½ tbsp organic sugar cane
Zest of 2 lemons
½ cup spelt flour
1 tbsp poppy seeds.
In a large bowl, combine ricotta, sugar, zest and flour.
With an electric mixer, beat egg whites with a pinch of salt until they form stiff peaks. Fold egg whites into the ricotta mixture ¼ at a time. Gently add poppy seeds.
Using medium to high heat on your stove, lightly spray a frying pan with oil or butter. Once the pan is hot, spoon small amounts of the mixture onto the pan, according to the size of pancakes you desire. Flip when the tops of the pancake “bubble” (2-3 minutes). Cook the same amount of time on the other side.
Serve with maple syrup.
