NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp lemon juice

1 tsp vanilla extract

0.5 tsp baking powder

0.13 tsp sea salt

0.5 tsp ghee

0.25 cup nonfat plain Greek yogurt

0.5 tbsp pure maple syrup

PREPARATION

• 1

  In a medium bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, lemon juice, and vanilla extract until the mixture is smooth.

• 2

  Stir in the oat flour, lemon zest, baking powder, and sea salt until the batter is just combined.

• 3

  Gently fold in the fresh blueberries using a spatula to avoid crushing them.

• 4

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

• 5

  Pour the batter into the skillet to form three to four pancakes, cooking for about 3-4 minutes until small bubbles appear on the surface.

• 6

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

• 7

  Transfer to a plate and serve immediately topped with a dollop of Greek yogurt and a drizzle of pure maple syrup.