NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.75 cup Liquid egg whites

1 large Egg

2 tbsp Oat flour

0.5 tsp Baking powder

0.25 tsp Vanilla extract

0.25 cup Fresh blueberries

1 tbsp Pure maple syrup

1 tsp Ghee

0.5 tsp Lemon zest

PREPARATION

• 1

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

• 2

  Sift the oat flour and baking powder into the wet ingredients and stir gently until just incorporated, ensuring you do not overwork the batter.

• 3

  Carefully fold in the fresh blueberries using a spatula to keep the fruit intact.

• 4

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

• 5

  Ladle the batter into the skillet to form four even pancakes, cooking for approximately 3 to 4 minutes until small bubbles form on the surface and the edges look set.

• 6

  Carefully flip each pancake and cook for an additional 2 minutes until the centers are springy and the exterior is a beautiful golden brown.

• 7

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