NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 cup liquid egg whites

0.25 cup oat flour

1 tsp baking powder

0.5 tsp vanilla extract

1 tsp lemon zest

0.5 cup fresh blueberries

1 tbsp pure maple syrup

1 tsp ghee

PREPARATION

• 1

  In a large mixing bowl, whisk together the part-skim ricotta cheese, liquid egg whites, vanilla extract, and lemon zest until the mixture is smooth and well-combined.

• 2

  Sift the oat flour and baking powder into the wet ingredients, stirring gently with a spatula until just incorporated to keep the batter light.

• 3

  Gently fold in half of the fresh blueberries, ensuring they are evenly distributed without over-working the batter.

• 4

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

• 5

  Ladle the batter into the skillet to form three or four medium pancakes, then sprinkle the remaining blueberries onto the top of each pancake.

• 6

  Cook for approximately 3 to 4 minutes until small bubbles appear on the surface and the edges look set.

• 7

  Carefully flip the pancakes and cook for an additional 2 to 3 minutes until they are golden brown and cooked through.

• 8

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