NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup egg whites

1 large egg

0.25 cup oat flour

0.25 cup non-fat Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.25 tsp sea salt

1 tsp vanilla extract

1 tsp ghee

PREPARATION

• 1

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

• 2

  Whisk in the oat flour, baking powder, sea salt, and lemon zest until just combined, ensuring there are no large dry clumps.

• 3

  Gently fold the fresh blueberries into the batter using a spatula to keep them whole.

• 4

  Heat the ghee in a large non-stick skillet or griddle over medium-low heat until melted and shimmering.

• 5

  Ladle 1/4 cup portions of the batter onto the skillet, leaving space between each pancake.

• 6

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

• 7

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

• 8

  Serve immediately while warm, garnished with extra lemon zest if desired.