NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

0.75 cup liquid egg whites

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.5 tsp vanilla extract

0 tsp ghee

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Sift in the oat flour, baking powder, sea salt, and lemon zest, stirring gently until just combined to keep the batter light.

• 3

  Gently fold in half of the fresh blueberries using a spatula.

• 4

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

• 5

  Pour approximately 1/4 cup of batter per pancake onto the skillet, then top each pancake with a few of the remaining blueberries.

• 6

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

• 7

  Serve the pancakes warm, optionally garnished with a thin slice of lemon or a sprinkle of additional zest.