NUTRITION

SERVINGS

INGREDIENTS

0.5 cup egg whites

0.5 cup low-fat ricotta cheese

0.33 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp ghee

1 tsp maple syrup

0.5 tsp baking powder

0.13 tsp sea salt

0.25 tsp vanilla extract

PREPARATION

• 1

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

• 2

  Sift in the oat flour, baking powder, and sea salt, then gently fold the dry ingredients into the wet mixture until just incorporated.

• 3

  Fold in the fresh lemon zest and half of the blueberries, being careful not to over-mix the batter.

• 4

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

• 5

  Pour the batter into the skillet to form three or four pancakes, then top each with the remaining blueberries.

• 6

  Cook for 3-4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.

• 7

  Serve the pancakes warm, drizzled with the maple syrup for a touch of natural sweetness.