NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

2 large eggs

0.5 cup egg whites

0.33 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp vanilla extract

1 tsp baking powder

1 tsp monk fruit sweetener

0.13 tsp sea salt

1 tsp ghee

PREPARATION

• 1

  In a large bowl, whisk together the ricotta cheese, eggs, egg whites, lemon juice, lemon zest, and vanilla extract until the mixture is smooth.

• 2

  Add the oat flour, baking powder, monk fruit sweetener, and sea salt to the wet ingredients, stirring until just combined.

• 3

  Gently fold in the fresh blueberries using a spatula, taking care not to overmix the batter.

• 4

  Heat a non-stick griddle or large skillet over medium-low heat and coat the surface with the ghee.

• 5

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

• 6

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

• 7

  Serve the pancakes warm, optionally topped with extra fresh berries or a dollop of Greek yogurt.