Rockin' Ricotta Raspberry Pancakes

It's offically time to say au revoir to summer here. Fall is making it's way in casually as the weather changes. Fresh local berries are coming to a sweet end and I'm stocking up on as many as I can. Don't let the seasons control how much slenderizing, nourishing produce get in your diet. Freeze them, in ample amounts while the going is still great! Berries freeze so well and keep all winter provided you seal them tight. Throw them in smoothies, or my favorite tradition........weekend pancakes.

These weekend worthy, lean but feels naughty pancakes are great year round but if you have a chance right now to make with fresh berries, please do so. The raspberries almost melt into a fluffy cloud of a pancake......and don't fear the ricotta ladies! Please, no subbing cottage cheese or yogurt in this recipe. Just trust me, the ricotta is so worth it.....

• 1/2 cup oat flour
• 1 tsp baking powder
• pinch of fine sea salt
• 1 large happy organic egg
• 2 egg whites
• 1 tsp quality vanilla extract
• 1/2 cup part-skim ricotta cheese
• 1/3-1/2 cup milk of choice (unsweet almond, cows, etc)
• 2 packs stevia or 4 drops liquid stevia
• 1 cup raspberries, fresh or frozen

In a bowl sift together the flour, baking powder and salt.

In a large clean bowl beat the egg whites on high until soft peaks form.

Mix together the whole egg, ricotta, milk, stevia and vanilla. Add the floru mixture just until moistened.

Fold the egg whites gently into the ricotta mixture. Do NOT overmix.

Heat griddle or skillet to medium-high, spray with non-stick cooking oil. Drop by 1/4 cup measures, cooking each side until golden, about 2 minutes per side.

Serves 2 (about 3 pancakes each)
Per Serving: 255 calories, 9g fat, 25g carbs, 6.5g fiber, 17.5g protein