NUTRITION

SERVINGS

INGREDIENTS

0.25 cup ricotta cheese

0.5 cup egg whites

1 large egg

0.13 cup oat flour

0.25 cup plain Greek yogurt

1 tsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

0.5 tsp vanilla extract

0.5 cup fresh blueberries

0.13 tsp sea salt

0.25 tsp ghee

PREPARATION

• 1

  Whisk the ricotta cheese, egg whites, whole egg, Greek yogurt, lemon juice, and vanilla extract in a large bowl until the mixture is smooth.

• 2

  Stir in the oat flour, baking powder, sea salt, and lemon zest until the batter is just combined, being careful not to overmix.

• 3

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

• 4

  Scoop 1/4 cup portions of the batter onto the skillet and cook until small bubbles begin to form on the surface.

• 5

  Flip the pancakes carefully and cook for another 2 minutes until they are golden brown and fluffy.

• 6

  Serve the pancakes warm topped with fresh blueberries and an extra dollop of Greek yogurt if desired.