As any carb watcher, dieter, or diabetic knows, pancakes are a minefield of forbidden delights. But not for me!!!! I focus on the protein without sacrificing the deliciousness. My baby likes these too, though his are doused with real maple syrup and mine are with carb free maple "flavored" syrup, but it's all good!
Ricotta is smooth cottage cheese. I've already taken the hand held blender to regular low fat cottage cheese in order to 'ricotta-size' it. My favorite Ricotta is the light Saputo. It's 5% MF, 2g carb per 4 tbsp and very creamy. Also like the President Choice Light offering available at Loblaws and Provigo, because of creaminess. Same carb count. For this recipe you can use low fat ricotta for the entire 1 cup or you can go 3/4cup ricotta +1/4 cup sour cream (which I think gives the tastiest results)
1 cup low fat ricotta 8g carb and the rest counts as protein
(or 3/4cup ricotta + 1/4 cup sour cream)
1/2 cup rolled oats 27g carbs
2 eggs or 4 egg whites protein
1 tsp vanilla
1/2 tsp cinnamon
whip the whole thing in a blender until smooth
Then, spray a non-stick frying pan with PAM and heat on med-high until sprinkled water sizzles.
Drop pancakes into the hot pan by the tablespoon: 2 tbsp per pancake. Flip them when edges are golden
You should get about 8 pancakes. and it's 4 pancakes per serving. I like to drizzle mine with Walden Farms pancake syrup which is carb FREE!!!!!
So, half this recipe plus syrup has a grand total of 18g carb, count it as 24g if you drench them
How's that for low carb yumminess