NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

2 large eggs

0.5 cup liquid egg whites

0.13 cup oat flour

0.5 cup fresh blueberries

0.5 tbsp pure maple syrup

0.25 tsp ghee

0.5 tsp baking powder

0.25 tsp vanilla extract

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

  Sift in the oat flour, baking powder, and sea salt, then gently whisk until just incorporated, being careful not to overmix the batter.

• 3

  Gently fold the fresh blueberries into the batter using a spatula to ensure they are evenly distributed without bursting.

• 4

  Heat the ghee in a large non-stick skillet or griddle over medium-low heat until melted and shimmering.

• 5

  Pour the batter onto the skillet in 1/4 cup increments, cooking for 3-4 minutes until small bubbles form on the surface and the edges appear set.

• 6

  Carefully flip each pancake and cook for an additional 2-3 minutes until the underside is golden brown and the center is cooked through.

• 7

  Plate the warm pancakes and finish with a drizzle of pure maple syrup before serving immediately.