NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

0.5 cup Non-fat Greek yogurt

0.33 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 tsp Sea salt

1 tsp Ghee

PREPARATION

• 1

  In a large mixing bowl, whisk together the part-skim ricotta cheese, liquid egg whites, 0.25 cup of the non-fat Greek yogurt, lemon juice, lemon zest, and vanilla extract until the mixture is smooth.

• 2

  Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently with a spatula until just combined to keep the batter light.

• 3

  Gently fold in the fresh blueberries so they are evenly distributed throughout the batter without bursting.

• 4

  Heat the ghee in a large non-stick skillet or griddle over medium-low heat until melted and shimmering.

• 5

  Ladle the batter onto the skillet to form three or four medium pancakes, allowing them to cook for 3 to 4 minutes until small bubbles appear on the surface.

• 6

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

• 7

  Transfer the pancakes to a plate and serve immediately, topped with the remaining 0.25 cup of non-fat Greek yogurt.