NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

0.5 cup egg whites

0.25 cup non-fat plain Greek yogurt

0.13 cup oat flour

1 tsp lemon zest

1 tbsp lemon juice

0.5 cup fresh blueberries

0.5 tsp baking powder

0.5 tsp vanilla extract

0.13 tsp sea salt

0 tsp ghee

PREPARATION

• 1

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

• 2

  Stir in the oat flour, baking powder, sea salt, and lemon zest until the batter is just combined.

• 3

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

• 4

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

• 5

  Pour the batter into the skillet using a quarter-cup measure for each pancake, leaving space between them.

• 6

  Cook for 3 to 4 minutes until small bubbles form on the surface and the edges appear set.

• 7

  Carefully flip the pancakes and cook for another 2 to 3 minutes until they are golden brown and cooked through.

• 8

  Serve the pancakes immediately while warm, optionally garnished with a few extra fresh blueberries.