INGREDIENTS
- 1/2 cup flour
- 1/4 cup almond flour
- 1 teaspoon baking powder
- pinch of salt
- pinch freshly grated nutmeg
- 1 cup ricotta cheese
- 2 eggs, separated
- 1/3 cup milk
- 2 tablespoon Splenda powder
- 2 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon poppy seeds – optional
DIRECTIONS
Combine flour, almond flour, baking powder, salt, and nutmeg. Set aside. Beat egg whites in a separate bowl to form soft peaks and set aside. Whisk together in a separate bowl the ricotta, egg yolks, milk, Splenda granular, lemon juice, zest, and poppy seeds. Stir into flour mixture. Gently fold in egg whites. Drop rounded tablespoonfuls onto non stick fry pan. Cook until golden, turning once.
Makes 6 servings. – SERVE WITH A PROTEIN SHAKE TO INCREASE PROTEIN LEVELS
Per Serving: 160 Cal – 10 g
Protein – 8 g
Fat – 12 g
Carb – 5g