NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.75 cup liquid egg whites

1 large egg

0.33 cup oat flour

0.25 cup fresh blueberries

1 tbsp pure maple syrup

1 tsp baking powder

0.5 tsp vanilla extract

0.5 tsp lemon zest

0.5 tsp ghee

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated; be careful not to overmix to keep the pancakes light.

• 3

  Heat a large non-stick skillet or griddle over medium-low heat and add the ghee, spreading it evenly across the surface.

• 4

  Pour the batter onto the skillet in 1/4 cup increments to form individual pancakes.

• 5

  Gently press the fresh blueberries into the top of each pancake while the first side cooks.

• 6

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

• 7

  Transfer the pancakes to a plate and drizzle with pure maple syrup before serving warm.