NUTRITION

SERVINGS

INGREDIENTS

1 cup egg whites

0.5 cup part-skim ricotta cheese

0.25 cup oat flour

0.5 cup fresh blueberries

1 tbsp pure maple syrup

1 tsp ghee

0.5 tsp vanilla extract

0.5 tsp baking powder

0.13 tsp sea salt

0.13 tsp ground cinnamon

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, sea salt, and ground cinnamon to the wet ingredients, stirring gently until just incorporated.

• 3

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

• 4

  Pour the batter onto the skillet in four equal portions to form pancakes.

• 5

  Evenly sprinkle the fresh blueberries onto the top of each pancake while the first side cooks.

• 6

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

• 7

  Cook for an additional 2-3 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.