NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.75 cup nonfat Greek yogurt

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.5 cup fresh blueberries

1 tbsp pure maple syrup

0.5 tsp vanilla extract

0.5 tsp baking powder

0.13 tsp sea salt

1 tsp ghee

PREPARATION

• 1

  Whisk the egg, egg whites, Greek yogurt, and ricotta in a medium bowl until the mixture is smooth and combined.

• 2

  Stir in the oat flour, baking powder, sea salt, and vanilla extract until a thick, uniform batter forms.

• 3

  Gently fold in half of the fresh blueberries, taking care not to crush the fruit.

• 4

  Heat a non-stick skillet or griddle over medium heat and melt the ghee to evenly coat the surface.

• 5

  Pour the batter into four-inch circles and cook for 3 to 4 minutes until small bubbles appear on the surface.

• 6

  Flip carefully and cook for another 2 minutes until the pancakes are cooked through and beautifully golden brown.

• 7

  Serve the pancakes immediately topped with the remaining blueberries and a drizzle of pure maple syrup.