NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

2 large eggs

0.5 cup egg whites

0.13 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp baking powder

1 tsp vanilla extract

0.25 tsp sea salt

1 tsp monk fruit sweetener

0.25 tsp ghee

PREPARATION

• 1

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

• 2

  Sift in the oat flour, baking powder, sea salt, and monk fruit sweetener, then stir gently until no dry clumps remain.

• 3

  Carefully fold the fresh blueberries into the batter using a spatula to avoid breaking the fruit.

• 4

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

• 5

  Ladle approximately 1/4 cup of batter per pancake onto the hot skillet, cooking for 3-4 minutes until small bubbles form on the edges.

• 6

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