NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.13 cup oat flour

0.25 cup non-fat plain Greek yogurt

0.5 cup fresh blueberries

0.5 tbsp pure maple syrup

0.5 tsp ghee

0.5 tsp baking powder

0.25 tsp vanilla extract

0.13 tsp sea salt

PREPARATION

• 1

  In a large bowl, whisk together the ricotta cheese, egg whites, whole egg, Greek yogurt, and vanilla extract until the mixture is smooth.

• 2

  Stir in the oat flour, baking powder, and sea salt until just combined, being careful not to overmix.

• 3

  Gently fold in the fresh blueberries using a spatula.

• 4

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

• 5

  Pour 1/4 cup of batter per pancake onto the hot skillet, leaving space between each.

• 6

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

• 7

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