NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

2 large Eggs

0.5 cup Liquid egg whites

0.25 cup Oat flour

0.25 cup Fresh blueberries

0 tbsp Pure maple syrup

1 tsp Lemon zest

0.5 tsp Vanilla extract

0.5 tsp Baking powder

0.13 tsp Sea salt

0 tsp Ghee

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, and sea salt to the wet ingredients, folding gently with a spatula until just incorporated; do not overmix.

• 3

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

• 4

  Ladle the batter into the skillet to form four pancakes, then carefully press the fresh blueberries into the top of each pancake.

• 5

  Cook for 3-4 minutes until small bubbles appear on the surface and the edges look set, then flip carefully and cook for another 2-3 minutes until the centers are firm.

• 6

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