NUTRITION

SERVINGS

INGREDIENTS

0.33 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.5 cup nonfat plain Greek yogurt

0.25 cup fresh blueberries

0.5 tbsp pure maple syrup

0.5 tsp vanilla extract

0.25 tsp baking powder

0.13 tsp sea salt

0.5 tsp ghee

PREPARATION

• 1

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

• 2

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

• 3

  Gently fold in half of the fresh blueberries using a spatula.

• 4

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

• 5

  Pour the batter into the skillet to form three or four pancakes, then top each pancake with the remaining fresh blueberries.

• 6

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

• 7

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