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
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