NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.33 cup oat flour

0.25 cup nonfat plain Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

1 tsp vanilla extract

0.5 tsp ghee

1 tsp maple syrup

PREPARATION

• 1

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

• 2

  Fold in the oat flour, baking powder, and lemon zest until just combined without overmixing.

• 3

  Gently fold in half of the fresh blueberries to distribute them evenly throughout the batter.

• 4

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

• 5

  Pour the batter into the skillet to form four pancakes, then top them with the remaining blueberries.

• 6

  Cook for 3 to 4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.

• 7

  Serve the pancakes warm with a light drizzle of maple syrup.