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3 eggs, separated
1 whole egg
1 cup part skin ricotta
1/2 teaspoon Vanilla
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon Apple Pie Spice OR cinnamon
1 tablespoon Splenda
1/4 cup all purpose flour
1 cup grated apple – can leave the skin on
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Beat 3 egg whites until stiff; set aside. Combine remaining ingredients just until blended. Fold in egg whites. Spray skillet with non stick spray and heat over medium-low. Drop batter by tablespoonfuls into hot skillet and cook until golden brown, turning once. Make 8 – three pancakes servings.
Per Serving: Calories 94, Protein 7 g; Fat 5 g; Carbs 4 g; Sugar 2 g; Sodium 119 mg