NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

0 large egg egg

0.75 cup liquid egg whites

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp vanilla extract

0.5 tsp baking powder

1 pinch sea salt

0 tsp ghee

0.25 cup non-fat Greek yogurt

PREPARATION

• 1

  In a large bowl, whisk together the ricotta cheese, egg, egg whites, vanilla extract, and lemon zest until the mixture is smooth and well combined.

• 2

  Sift in the oat flour, baking powder, and sea salt, then gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.

• 3

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

• 4

  Scoop about 1/4 cup of batter onto the skillet for each pancake and sprinkle a handful of fresh blueberries onto each one.

• 5

  Cook for 3-4 minutes until small bubbles form on the surface and the edges look set, then carefully flip and cook for another 2 minutes until golden brown.

• 6

  Serve the pancakes warm, topped with a dollop of Greek yogurt for extra creaminess and protein.