Happy Passover! These flourless Ricotta Blueberry Pancakes look like “white” pancakes, with all the nutrition of whole grain, and packed with protein from egg whites and ricotta cheese.
Makes about a dozen pancakes
4 egg whites
1⁄2 cup part-skim or fat-free ricotta cheese
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1⁄4 teaspoon salt
1⁄2 cup oat bran (or rolled oats, ground in food processor or blender)
1⁄4 cup almonds, finely ground (grind in food processor or blender; or use “almond meal”)
1 cup fresh or frozen (not thawed) blueberries
In a large bowl, whisk together the egg whites, ricotta, and vanilla. In another large bowl, whisk together the baking powder, salt, oat bran, and ground almonds. Stir the wet ingredients into the dry until just blended. Batter should be fairly thick and slightly lumpy. But if the batter is too thick, add a touch of milk. Add the blueberries and mix lightly.
Butter or spray a large skillet over medium heat. Test the pan by tossing in a few drops of water; it will sizzle when it’s hot enough. The skillet will grow hotter over time, so turn down the heat if the pan starts to smoke.
Drop medium-size ladles of batter onto the skillet in batches, making sure there are some blueberries in each pancake. When bubbles begin to set around the edges and the skillet-side of each pancake is golden (peek underneath), gently flip them over. Continue to cook 2 to 3 minutes or until the pancake is fully set.
Serve stacked high, drizzled with a little warm maple syrup.