NUTRITION

SERVINGS

INGREDIENTS

1 cup Egg whites

0.5 cup 0% Plain Greek Yogurt

0.25 cup Part-skim Ricotta Cheese

0.33 cup Oat flour

0.5 cup Fresh blueberries

1 tbsp Pure maple syrup

0.5 tsp Baking powder

0.25 tsp Vanilla extract

0.25 tsp Ground cinnamon

1 tsp Ghee

PREPARATION

• 1

  In a high-speed blender, combine the egg whites, Greek yogurt, ricotta cheese, oat flour, baking powder, vanilla, and cinnamon until the batter is completely smooth.

• 2

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

• 3

  Pour the batter into the skillet to form four-inch pancakes, ensuring you leave enough space between them for easy flipping.

• 4

  Gently press the fresh blueberries into the top of each pancake while the batter is still wet.

• 5

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

• 6

  Carefully flip the pancakes and cook for another 2 minutes until the other side is golden brown and the center is cooked through.

• 7

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