NUTRITION

SERVINGS

INGREDIENTS

1 cup liquid egg whites

0.5 cup part-skim ricotta cheese

0.25 cup oat flour

0.25 cup plain nonfat Greek yogurt

1 tsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

0.5 tsp vanilla extract

0.25 tsp sea salt

0.5 cup fresh blueberries

0 tsp ghee

PREPARATION

• 1

  In a large mixing bowl, whisk together the part-skim ricotta cheese, Greek yogurt, lemon juice, lemon zest, and vanilla extract until the mixture is smooth.

• 2

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

• 3

  In a separate clean bowl, beat the liquid egg whites with a hand mixer until soft peaks form.

• 4

  Gently fold the beaten egg whites into the ricotta batter using a spatula, maintaining as much air as possible for a light texture.

• 5

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

• 6

  Ladle roughly 1/4 cup of batter per pancake onto the skillet and cook for 3-4 minutes until bubbles appear on the surface and the edges are set.

• 7

  Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and cooked through.

• 8

  Serve the pancakes warm, topped with fresh blueberries for a burst of natural sweetness.