NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.5 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.25 tsp sea salt

0.5 tsp vanilla extract

0.5 tbsp maple syrup

0.25 cup nonfat Greek yogurt

0.5 tsp ghee

PREPARATION

• 1

  In a medium bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, lemon juice, and vanilla extract until the mixture is smooth and well-combined.

• 2

  Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated.

• 3

  Carefully fold in the fresh blueberries and lemon zest, ensuring you do not overmix the batter to keep the pancakes light.

• 4

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

• 5

  Pour the batter onto the skillet in 1/4 cup increments, cooking for 3 to 4 minutes until small bubbles begin to form on the surface and the edges look set.

• 6

  Flip the pancakes carefully and cook for an additional 2 minutes until they are golden brown and cooked through to the center.

• 7

  Transfer the pancakes to a plate and serve immediately, topped with a dollop of nonfat Greek yogurt and a drizzle of maple syrup.