A light and delicious breakfast treat, these little pancakes are satisfying in the way toast and jam is. I used homemade sugar-free cranberry sauce as a filling, but you can also use strawberries or blueberries in them. The carbs come out about the same.

1 tablespoon Butter, melted
1 Egg
3 tablespoons Ricotta Cheese, whole milk
1 tablespoon Sugar Substitute
1 tablespoon Cream
1/2 teaspoon Vanilla Extract
3 tablespoons Low Carb Flour
1/2 teaspoon Baking Powder
1/4 cup chopped Nuts (Pecans, Walnuts, Almond)

In a medium-sized bowl, add the melted butter, egg, ricotta cheese, cream, vanilla extract and sugar and whisk together well. Mix baking powder and flour together and gently stir into the egg mixture. Add chopped nuts and stir them through the batter. Add a tablespoon of water if the batter is too thick.

Heat a griddle or heavy skillet over medium high heat until a drop of water sizzles on it. Reduce the heat a little. Put two tablespoons of batter on the griddle for each pancake. They should be about 3 inches across. Unless you have a large griddle, you can cook two at a time easily. Cook for about 2 to 2-1/2 minutes until bubbles break through the pancake and the batter appears to be set. Turn to cook the other side for 1 to 2 minutes until it is lightly browned.

Remove to a warm plate to keep warm. Prepare the remaining batter into two more pancakes. Butter and serve with syrup or jam.

Makes 2 servings.

Nutrition information per serving:
Calories: 246 Fat: 21.9 g Net Carbs: 3.4 g Protein: 8.9 g

With Cranberries/no nuts
Calories:252.6 Fat: 22.0 g Net Carbs: 4.4 g Protein: 9.0 g