RICOTTA-APPLE PANCAKES

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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