NUTRITION

SERVINGS

INGREDIENTS

1 cup Egg whites

0.25 cup Ricotta cheese

0.25 cup Greek yogurt

0.25 cup Oat flour

0.5 cup Blueberries

1 tsp Lemon zest

1 tsp Lemon juice

0.5 tsp Baking powder

0.25 tsp Sea salt

1 tsp Ghee

1 tbsp Maple syrup

PREPARATION

• 1

  In a large bowl, whisk together the egg whites, ricotta cheese, and Greek yogurt until the mixture is smooth and aerated.

• 2

  Stir in the lemon zest, lemon juice, oat flour, baking powder, and sea salt until just combined.

• 3

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

• 4

  Pour the batter into the skillet to form three or four pancakes and drop the fresh blueberries onto the wet surface of each.

• 5

  Cook for 3 to 4 minutes until bubbles form on the edges, then flip and cook for another 2 minutes until golden brown.

• 6

  Serve the warm pancakes immediately with a drizzle of pure maple syrup.