NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Low-fat ricotta cheese

1 large Egg

0.5 cup Egg whites

0.13 cup Oat flour

0.25 cup Nonfat Greek yogurt

0.5 cup Fresh blueberries

0.5 tbsp Pure maple syrup

1 tsp Vanilla extract

0.5 tsp Baking powder

0.13 tsp Sea salt

0 tsp Ghee

PREPARATION

• 1

  In a large mixing bowl, whisk together the low-fat ricotta cheese, whole egg, egg whites, Greek yogurt, and vanilla extract until the mixture is smooth and well-incorporated.

• 2

  Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently with a spatula until just combined to keep the batter light.

• 3

  Carefully fold in the fresh blueberries, being mindful not to over-mix or break the berries.

• 4

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

• 5

  Ladle approximately 1/4 cup of batter for each pancake onto the hot skillet, leaving space between them.

• 6

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

• 7

  Cook for an additional 2 minutes on the second side until the pancakes are golden brown and cooked through.

• 8

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