Prep & Cooking Time: 10 minutes
Makes: 10 pancakes
Nutritional info per serve (1 pancake):
33.6 calories, 4.5g protein, 2.1g carbohydrates, 0.7g fibre, 0.8g fat (0.1g saturated).
- 1 & 1/2 cup liquid egg whites
- 1/4 tsp cream of tartar
- 1 tsp artificial sweetener
- 100g low fat ricotta cheese, crumbed
- 2 tbsp flaxseed meal
- canola oil cooking spray
- 1 cup strawberries
- 2 tbsp water
Step 1: In a small saucepan add strawberries, sweetener and water. Cook on a medium heat until strawberries have softened (2 – 3 minutes). Set aside to cool.
Step 2: In a mixing bowl pour egg whites and add cream of tar-tar. Using a mixer whip egg whites until stiff peaks form. The egg white batter will be stiff and foamy. Crumble ricotta into batter.
Step 3: Lightly spray a non-stick pan with oil and heat. Spoon egg white batter into pan and cook for 2-3mins. Flip pancake over and press down with a spatula. Cook for another 2-3mins.
Step 4: When ready, serve and top with strawberries, more crumbled ricotta, cinnamon and flaxseed (and a squeeze of lemon juice if desired).