NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.75 cup egg whites

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

0.5 tsp vanilla extract

0.13 tbsp ghee

0.25 cup non-fat Greek yogurt

0.13 tsp sea salt

PREPARATION

• 1

  In a large mixing bowl, whisk together the part-skim ricotta cheese, egg whites, lemon juice, and vanilla extract until the mixture is smooth and well combined.

• 2

  Sift the oat flour, baking powder, and sea salt into the wet ingredients, stirring gently with a spatula until just incorporated.

• 3

  Gently fold the fresh lemon zest and half of the blueberries into the batter, taking care not to over-mix.

• 4

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

• 5

  Ladle the batter into the skillet to form four pancakes, then press the remaining blueberries into the top of each pancake.

• 6

  Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then flip carefully.

• 7

  Continue cooking for another 2 minutes until the pancakes are golden brown and cooked through.

• 8

  Plate the pancakes and top with a dollop of non-fat Greek yogurt for a creamy finish.