Ricotta Pancakes

• 4 large eggs
• 1 cup ricotta cheese
• 1/2 teaspoon vanilla extract
• 1/3 cup oat flour
• 1 tablespoon melted butter or 1 tablespoon vegetable oil
• 1 pinch salt
• 1 pinch grated nutmeg
• 1 packet Equal sugar substitute (optional)
• 2 tablespoons powdered egg whites (Just Whites)
• 1 teaspoon butter (for the griddle)

1. Set the griddle or a large skillet over high heat.
2. Put all the pancake ingredients, except for the butter for the griddle in a blender or food processor and blend well.
3. When the griddle is hot enough so that a drop of water jumps, grease the surface with the butter.
4. Drop the batter by spoonfuls, large or small onto the griddle.
5. Turn the pancakes when the edges lose their shine and the bubbles begin to appear.
6. Cook briefly on the other side and serve immediately.
7. Butter and Vermont Sugar-Free syrup are great accompaniments.

eggs, ricotta cheese, vanilla extract, flour, butter, salt, nutmeg, packet equal, powdered egg whites, butter

Taken from www.food.com/recipe/ricotta-pancakes-18799 (may not work)