NUTRITION

SERVINGS

INGREDIENTS

0.25 cup low-fat ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.13 cup oat flour

0.25 cup non-fat plain Greek yogurt

0.25 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp vanilla extract

0.5 tsp baking powder

0.25 tsp sea salt

0.25 tsp ghee

PREPARATION

• 1

  In a large mixing bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, Greek yogurt, lemon juice, and vanilla extract until the mixture is smooth.

• 2

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

• 3

  Gently fold in the fresh blueberries using a spatula to avoid crushing them.

• 4

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

• 5

  Using a 1/4 cup measure, scoop the batter onto the hot skillet for each pancake.

• 6

  Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then carefully flip.

• 7

  Cook for an additional 2 minutes on the second side until the pancakes are golden brown and cooked through.

• 8

  Serve immediately with an extra dollop of Greek yogurt or a few fresh berries on top.