P ~ 25g, C ~ 25g, F ~ 14g
70ml unsweetened vanilla almond milk
1g baking powder
0.5 tsp cinnamon
100g egg whites
50g light smooth ricotta
7g self-raising flour
50g natural Greek yoghurt
10g Salty caramel sauce (callowfit)
1️. Place the milk, baking powder, stevia, cinnamon, egg whites, ricotta, flour and an egg into a small bowl.
2️. Lightly whisk until the mixture is combined.
3️. Preheat a non-stick frypan over medium heat.
4️. Pour the ingredients into the pan and tilt the pan so the ingredients cover the entire bottom of the pan.
5️. Once the pancake is cooked place half of the strawberries down one side of the pancake.
6️. Flip one side of the pancake onto the other side so it now looks like an omelette.
7️. Flip the pancake omelette onto the other side for a couple of minutes or until the strawberries become soft.
8️. Place the omelette onto a serving plate and top with the remaining strawberries, a dollop of your favourite yoghurt and a squirt of sugar-free caramel sauce.