NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.75 cup liquid egg whites

1 large egg

0.13 cup oat flour

0.5 tsp baking powder

0.5 tsp vanilla extract

0.5 cup fresh blueberries

0.5 tbsp pure maple syrup

0 tsp ghee

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Sift the oat flour, baking powder, and sea salt into the wet ingredients and stir gently until just combined to keep the batter light.

• 3

  Carefully fold in the fresh blueberries using a spatula to ensure they are evenly distributed without breaking.

• 4

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

• 5

  Pour the batter into the skillet to form three large pancakes, cooking for about 4 minutes until small bubbles appear on the surface.

• 6

  Flip the pancakes carefully and cook for an additional 2 to 3 minutes until they are golden brown and firm to the touch.

• 7

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