NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

0.33 cup oat flour

0.5 cup non-fat Greek yogurt

0.5 cup fresh blueberries

0.5 tbsp pure maple syrup

0.5 tsp vanilla extract

0.5 tsp baking powder

1 pinch sea salt

0.25 tsp ghee

PREPARATION

• 1

  In a medium bowl, whisk together the part-skim ricotta cheese, liquid egg whites, vanilla extract, and half of the non-fat Greek yogurt until the mixture is smooth and well-combined.

• 2

  Gently stir in the oat flour, baking powder, and sea salt until a thick batter forms, being careful not to overmix the ingredients.

• 3

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

• 4

  Spoon the batter onto the skillet to form four even pancakes, then press the fresh blueberries into the top of each round.

• 5

  Cook for 3 to 4 minutes until bubbles appear on the surface and the edges are set, then flip and cook for another 2 minutes until golden brown.

• 6

  Plate the pancakes and top with the remaining non-fat Greek yogurt and a drizzle of pure maple syrup before serving.