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Hey, I've discovered almost carb-free pancakes, and not of the flax variety.

I had seen a recipe a long while back for ricotta pancakes, but since I don't like the texture of ricotta in a lot of stuff - didn't care for the ricotta dessert from the South Beach book, for one - I didn't try it. People said it was grainy if you didn't use a blender, and I didn't have one.

But now we do! And I had ricotta leftover from when I made the eggplant "lasagna" a little bit ago. So I tried 'em. And they're good! Rather on the crepe end of the pancake spectrum, but that's how I usually make mine anyway. I don't mind the super fluffy type once in awhile, but they aren't my favorite.

And these don't taste anything like the cheese. Weird. They were a tiny bit tricker to flip than regular, but I didn't actually break any.

Basic ingredients:
2 eggs - beat until fluffy
1/4 c. ricotta
1/2 tsp baking powder
dash vanilla
1/4 tsp cinnamon
1 tsp splenda

But I just threw it all in the blender. Doubled the recipe so I can have 'em a bit later this week. Had them with a bit of sugar free syrup.