NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

2 large eggs

0.5 cup liquid egg whites

0.13 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp vanilla extract

0.5 tsp baking powder

0.13 tsp sea salt

0.25 tbsp ghee

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, and sea salt to the wet ingredients and stir gently until just incorporated, being careful not to overmix the batter.

• 3

  Gently fold the fresh blueberries into the batter using a spatula to keep them intact.

• 4

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

• 5

  Pour the batter onto the hot skillet in 1/4 cup portions, leaving space between each pancake.

• 6

  Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then carefully flip and cook for an additional 2 to 3 minutes until golden brown.

• 7

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