NUTRITION

SERVINGS

INGREDIENTS

0.5 cup low-fat 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

0.5 tsp baking powder

0.5 tsp vanilla extract

1 tsp ghee

0.13 tsp sea salt

PREPARATION

• 1

  In a large mixing bowl, whisk together the low-fat ricotta cheese, large egg, liquid egg whites, and vanilla extract until the mixture is smooth and well combined.

• 2

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

• 3

  Carefully fold in the fresh blueberries using a spatula, being mindful not to crush the berries.

• 4

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

• 5

  Ladle the batter onto the skillet to form pancakes, using about 1/4 cup of batter for each.

• 6

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

• 7

  Cook for an additional 2-3 minutes on the other side until the pancakes are golden brown and cooked through.

• 8

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