NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup 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

0.13 tsp sea salt

0.5 tsp ghee

PREPARATION

• 1

  In a medium bowl, whisk together the ricotta cheese, egg whites, whole egg, Greek yogurt, 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 with a spatula until just incorporated.

• 3

  Carefully fold the fresh blueberries into the batter, taking care not to crush them so the batter remains clean.

• 4

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

• 5

  Using a 1/4 cup measure, scoop the batter onto the hot skillet for each pancake, leaving space between them to flip.

• 6

  Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set and matte.

• 7

  Carefully flip each pancake and cook for an additional 2 to 3 minutes until they are golden brown and firm to the touch.

• 8

  Transfer the pancakes to a plate and serve immediately while warm.