NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.75 cup liquid egg whites

1 large egg

0.25 cup oat flour

1 tsp baking powder

1 tbsp lemon zest

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp vanilla extract

0.25 tsp ghee

0.5 cup fresh blueberries

PREPARATION

• 1

  In a large mixing bowl, combine the part-skim ricotta cheese, liquid egg whites, whole egg, lemon juice, and vanilla extract, whisking until the mixture is smooth and well-incorporated.

• 2

  Add the oat flour, baking powder, sea salt, and lemon zest to the wet ingredients, stirring gently until just combined to maintain a light and airy texture.

• 3

  Heat a large non-stick skillet or griddle over medium-low heat and melt the ghee, spreading it evenly across the surface.

• 4

  Ladle the batter onto the skillet to form four to five pancakes, ensuring they have enough space to spread slightly.

• 5

  Cook for 3-4 minutes until small bubbles begin to form on the surface and the edges appear set.

• 6

  Carefully flip the pancakes and cook for an additional 2-3 minutes until they are golden brown and cooked through the center.

• 7

  Transfer the pancakes to a plate and top immediately with the fresh blueberries before serving.