NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

2 large eggs

0.5 cup liquid egg whites

0.13 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp baking powder

1 tsp maple syrup

0.25 tsp ghee

0.25 tsp sea salt

0.25 tsp vanilla extract

PREPARATION

• 1

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

• 2

  Stir in the oat flour, baking powder, sea salt, and lemon zest, mixing gently until the dry ingredients are just incorporated into the batter.

• 3

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

• 4

  Pour the batter onto the skillet in 1/4-cup increments, then sprinkle a handful of fresh blueberries onto each pancake while the bottom sets.

• 5

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

• 6

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