Spinach Ricotta Pancakes

MAKES 4 Pancakes 

Calories: 295

Carbs: 15 g

Fiber: 1 g

Protein: 14 g

1. SAUTE and STEAM wet spinach leaves for about a minute, STIR, COOK for another minute, WASH, LIGHTLY WRING, and COOL then REST

   1. • 100 g spinach leaves

2. SEPARATE the eggs

   1. • 3 eggs

3. BEAT ricotta into the yolks, then the flour, the parmesan, and butter

   1. • 250 g ricotta

      • 50 g AP flour

      • 30 g parmesan cheese

      • 30 g butter, melted

      • 1/4 t salt

      • Pinch of pepper

4. ADD the FRESH HERBS to the yolks and MIX

   1. • 1/2 cup fresh herbs

5. BEAT egg whites until fluffy then fold in:

   1. • YOLK MIXTURE

      • SPINACH

6. POUR 1/4 of the mixture into heated pan and FRY in ghee about a minute per side

   1. • Ghee for cooking