These pancakes make a delicious weekend treat. Drizzle with a little sugar-free syrup, and enjoy.

Ingredients

• 1 large egg, beaten
• 1/2 cup whole milk ricotta cheese
• 1 tablespoon ThickenThin not/Cereal thickener
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Sweetener equivalent to 1 teaspoon sugar
• 4-5 tablespoons buttermilk

   

Directions

Makes 8 three-inch pancakes.

1. Combine all ingredients except buttermilk. Add buttermilk until batter has the consistency of lightly whipped cream and drops from a spoon.

2. Coat a 10-12 inch non-stick skillet with non-stick spray. Heat over medium-high heat, adjusting temperature during cooking so pancakes don't burn.

3. Add 1 tablespoon batter to skillet. Cook 2-3 pancakes at a time, flipping when bubbles appear on surface and bottoms are cooked enough to turn easily.

4. Keep pancakes warm while finishing batter. Serve warm with butter and/or syrup.

Nutrition

Nutrition* (per serving, as calculated by Mastercook): 40 calories; 3g fat; 1g carbs (of which 0.2g is fiber); 3g protein.

*based on no-calorie sweetener