NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.33 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp lemon juice

0.5 tsp baking powder

0.25 tsp sea salt

0.5 tsp vanilla extract

0.5 tbsp ghee

0.5 cup nonfat Greek yogurt

PREPARATION

• 1

  In a medium mixing bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, lemon juice, and vanilla extract until smooth.

• 2

  Sift the oat flour, baking powder, and sea salt into the wet ingredients, then fold in the lemon zest until just combined.

• 3

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

• 4

  Pour the batter into the skillet to form four pancakes, then immediately sprinkle the fresh blueberries evenly over the top of each.

• 5

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

• 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

  Plate the pancakes and top with a dollop of nonfat Greek yogurt for extra creaminess and protein.