NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.75 cup liquid egg whites

1 large egg

0.33 cup oat flour

0.5 cup non-fat plain Greek yogurt

0.25 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.5 tsp vanilla extract

0.5 tsp ghee

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Gently fold in the oat flour, baking powder, sea salt, and lemon zest using a spatula until just incorporated, ensuring you do not overmix the batter.

• 3

  Carefully fold the fresh blueberries into the batter to distribute them evenly.

• 4

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

• 5

  Using a 1/4 cup measuring cup, pour the batter onto the hot griddle for each pancake, leaving space between them.

• 6

  Cook for approximately 3 to 4 minutes until small bubbles begin to form on the surface and the edges look set.

• 7

  Carefully flip the pancakes and cook for an additional 2 minutes until the other side is golden brown and the center is cooked through.

• 8

  Plate the pancakes and top with the non-fat plain Greek yogurt to serve.