NUTRITION

SERVINGS

INGREDIENTS

0.5 cup egg whites

0.5 cup non-fat Greek yogurt

0.25 cup part-skim ricotta cheese

0.25 cup oat flour

0.5 scoop vanilla protein powder

0.5 cup fresh blueberries

1 tsp ghee

1 tbsp pure maple syrup

0.5 tsp baking powder

0.25 tsp vanilla extract

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Add the oat flour, vanilla protein powder, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated to avoid overmixing.

• 3

  Gently fold in half of the fresh blueberries into the pancake batter.

• 4

  Heat the ghee in a large non-stick skillet or griddle over medium-low heat until melted and shimmering.

• 5

  Ladle the batter onto the skillet to form three to four pancakes, then sprinkle the remaining blueberries evenly over the top of each pancake.

• 6

  Cook for 3-4 minutes until small bubbles begin to form on the surface and the edges look set.

• 7

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

• 8

  Transfer the pancakes to a plate and serve immediately with a drizzle of pure maple syrup.