NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

0.75 cup liquid egg whites

0.25 cup oat flour

0.5 cup fresh blueberries

0.5 tbsp pure maple syrup

1 tsp lemon zest

0.5 tsp vanilla extract

0.5 tsp baking powder

0.25 tsp sea salt

0 tsp ghee

PREPARATION

• 1

  Whisk the ricotta cheese, whole egg, egg whites, lemon zest, and vanilla extract in a large bowl until the mixture is smooth and aerated.

• 2

  Gently stir in the oat flour, baking powder, and sea salt until just combined to maintain a light, fluffy texture.

• 3

  Carefully fold the fresh blueberries into the batter using a rubber spatula.

• 4

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

• 5

  Ladle the batter onto the skillet in 1/4 cup increments and cook until small bubbles appear on the surface.

• 6

  Flip the pancakes and cook for an additional 2 minutes until they are golden brown and cooked through.

• 7

  Plate the pancakes and finish with a drizzle of pure maple syrup.