NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

0.5 cup egg whites

0.13 cup oat flour

0.25 cup nonfat plain Greek yogurt

0.5 cup fresh blueberries

0.5 tbsp maple syrup

0.13 tsp ghee

0.5 tsp vanilla extract

0.25 tsp baking powder

0.13 tsp sea salt

0.13 tsp ground cinnamon

PREPARATION

• 1

  In a large mixing bowl, whisk together the ricotta cheese, egg, egg whites, Greek yogurt, and vanilla extract until the mixture is smooth and well combined.

• 2

  Add the oat flour, baking powder, sea salt, and ground cinnamon to the wet ingredients, stirring gently until just incorporated to keep the batter light.

• 3

  Gently fold in the fresh blueberries using a spatula to avoid crushing them.

• 4

  Heat a non-stick griddle or large skillet over medium-low heat and melt the ghee to coat the surface.

• 5

  Pour the batter onto the griddle in 1/4-cup increments, cooking for 3-4 minutes until small bubbles form on the surface and the edges appear set.

• 6

  Carefully flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through.

• 7

  Plate the pancakes and serve immediately with a drizzle of maple syrup.