Lemon Ricotta Flapjacks
Serves 4

Ingredients
1 ½ cup ricotta cheese
1/2 cup sour cream
3 eggs, separated
1 large lemon, zest and juice
4 packets Splenda sweetener
¼ teaspoon baking soda
¼ cup whole wheat flour
½ cup almond flour
¼ cup whey protein powder
pinch salt

Directions

1. Preheat a griddle or large heavy skillet over medium-low heat.
2. In a large mixing bowl beat the ricotta, sour cream, egg yolks, Splenda, lemon juice, and zest.
3. In a separate bowl, beat the egg whites until stiff peaks form.
4. In another bowl, combine all dry ingredients.
5. By hand, stir the dry ingredients into the ricotta mixture, blending well. Do not beat.
6. Gently fold the egg whites into the batter, leaving some streaks of beaten egg white visible throughout.
7. Melt a teaspoon or two of butter on the hot griddle or skillet. When the butter foams slightly and is hot, ladle on batter by the heaping tablespoonful, allowing room for the batter to spread slightly.
8. Cook flapjacks about 3-4 minutes until brown on the bottom and slightly dry on the top; flip and brown the other side.
9. Serve immediately, with melted butter and low carb syrup or a sprinkle of Splenda and some fresh berries.