With a prep time of about 20 minutes and under 300 calories per serving, these light and moist pancakes are topped with juicy peach slices.

3 eggs, separated
1 Cup part-skim ricotta cheese
1/3 C lowfat milk
1/2 C all-purpose flour
2 t sugar
1/2 t baking powder
1/4 t salt
Cooking Spray
2 peaches, peeled and thinly sliced
Warm honey (optional)

In a food processor or blender, combine egg yolks and ricotta.  Whirl until blended.  Add milk, flour, sugar, baking powder, and salt; whirl until mixture is well combined.  In a large bowl, beat egg whites until stiff, moist peaks form; gently fold in batter.

Preheat a griddle or wide frying pan over medium heat; spray with cooking spray.  Using about 1/4 cup for each pancake, pour batter onto hot griddle.  Cook until tops of pancakes are bubbly and appear dry; turn and cook other sides until browned.

Top pancakes with peach slices; drizzle with honey if desired.  Makes about 1 dozen 4-inch pancakes.

6 Servings:  157 Calories (plus 60 calories with 1 T honey), 9g Protein, 16 g Carb, 6 g Fat, 175 mg Sodium