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 non-fat plain Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

0.5 tsp vanilla extract

0.5 tsp baking powder

1 tsp monk fruit sweetener

0.5 tsp ghee

PREPARATION

• 1

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

• 2

  Stir in the oat flour, baking powder, monk fruit sweetener, and fresh lemon zest until just incorporated into the wet ingredients.

• 3

  Gently fold in half of the blueberries, reserving the remaining berries for the final garnish.

• 4

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

• 5

  Pour the batter into the skillet to form small pancakes, cooking for 3-4 minutes until small bubbles appear on the surface and the edges look set.

• 6

  Flip the pancakes carefully and cook for an additional 2 minutes until the centers are cooked through and the outsides are lightly browned.

• 7

  Serve the pancakes immediately while warm, topped with the remaining fresh blueberries.