NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

0.75 cup egg whites

1.5 tbsp oat flour

1 tsp lemon zest

0.5 tsp vanilla extract

0.25 cup fresh blueberries

0.5 tsp ghee

1 tsp pure maple syrup

0.13 tsp sea salt

0.25 tsp baking powder

PREPARATION

• 1

  In a medium mixing bowl, whisk together the ricotta cheese, whole egg, egg whites, lemon zest, and vanilla extract until the mixture is smooth and creamy.

• 2

  Gently stir in the oat flour, sea salt, and baking powder until just combined, being careful not to overmix the batter.

• 3

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

• 4

  Ladle the batter onto the skillet to form three or four medium pancakes, then immediately press the fresh blueberries into the top of each pancake.

• 5

  Cook for approximately 3 to 4 minutes until small bubbles appear on the surface and the edges look set.

• 6

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

• 7

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