NUTRITION

SERVINGS

INGREDIENTS

0.33 cup part-skim ricotta cheese

1 large eggs

0.5 cup liquid egg whites

0.13 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.25 tsp ghee

0.25 tsp sea salt

0.25 tsp vanilla extract

PREPARATION

• 1

  In a large mixing bowl, whisk together the part-skim ricotta cheese, whole eggs, liquid egg whites, lemon juice, and vanilla extract until smooth.

• 2

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

• 3

  Carefully fold the fresh blueberries into the batter using a spatula to avoid crushing them.

• 4

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

• 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.

• 6

  Flip the pancakes carefully and cook for an additional 2 to 3 minutes until the centers are set and the outsides are golden brown.

• 7

  Serve immediately while warm, optionally garnished with extra lemon zest.