NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.75 cup egg whites

3 tbsp almond flour

0.5 cup fresh blueberries

1 tbsp pure maple syrup

1 tsp ghee

0.5 tsp baking powder

0.5 tsp vanilla extract

1 tsp lemon zest

0.13 tsp sea salt

PREPARATION

• 1

  In a medium mixing bowl, combine the ricotta cheese, egg whites, vanilla extract, and lemon zest, whisking until the mixture is smooth and well-incorporated.

• 2

  Sift in the almond flour, baking powder, and sea salt, then gently fold the dry ingredients into the wet mixture until a thick batter forms.

• 3

  Heat a non-stick skillet or griddle over medium-low heat and add the ghee, swirling to coat the surface evenly.

• 4

  Ladle the batter onto the skillet to form three or four small pancakes, then immediately sprinkle the fresh blueberries onto the surface of each pancake.

• 5

  Cook for 3-4 minutes until small bubbles appear on the edges and the bottom is golden brown.

• 6

  Carefully flip the pancakes and cook for an additional 2 minutes until fully set and fluffy.

• 7

  Transfer the pancakes to a plate and drizzle with pure maple syrup before serving warm.