NUTRITION

SERVINGS

INGREDIENTS

0.5 cup egg whites

1 large egg

0.33 cup part-skim ricotta cheese

0.5 cup plain non-fat Greek yogurt

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp vanilla extract

1 tsp baking powder

0.25 tsp sea salt

0.25 tbsp ghee

PREPARATION

• 1

  In a large mixing bowl, whisk together the egg whites, whole egg, ricotta cheese, and Greek yogurt until the mixture is smooth and well-combined.

• 2

  Stir in the lemon zest, lemon juice, and vanilla extract to infuse the batter with citrus notes.

• 3

  Add the oat flour, baking powder, and sea salt, folding gently with a spatula until just incorporated to keep the pancakes light.

• 4

  Carefully fold in the fresh blueberries to avoid crushing them.

• 5

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

• 6

  Ladle the batter onto the skillet in 1/4 cup portions, cooking for 3-4 minutes until small bubbles appear on the surface and the edges look set.

• 7

  Flip the pancakes carefully and cook for an additional 2-3 minutes until they are golden brown and firm to the touch.