NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

2 large eggs

0.5 cup liquid egg whites

0.13 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp baking powder

0.13 tsp sea salt

1 tsp pure vanilla extract

0 tsp ghee

0 tsp pure maple syrup

PREPARATION

• 1

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

• 2

  Gently fold in the oat flour, baking powder, and sea salt using a spatula until just incorporated; do not over-mix to ensure the pancakes remain light.

• 3

  Heat a large non-stick griddle or skillet over medium-low heat and lightly coat the surface with ghee.

• 4

  Ladle approximately 1/4 cup of batter per pancake onto the hot griddle, leaving space between each.

• 5

  Immediately sprinkle a portion of the fresh blueberries onto the top of each pancake while the batter is still wet.

• 6

  Cook for 3 to 4 minutes until the edges appear set and small bubbles begin to form on the surface, then carefully flip with a wide spatula.

• 7

  Continue cooking for another 2 minutes until the pancakes are golden brown and firm to the touch.

• 8

  Serve the pancakes warm, topped with any remaining blueberries and a light drizzle of pure maple syrup.