NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

0.75 cup liquid egg whites

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp lemon juice

0.5 tsp baking powder

0.25 tsp vanilla extract

0.13 tsp sea salt

1 tsp ghee

PREPARATION

• 1

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

• 2

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

• 3

  Gently fold in half of the fresh blueberries using a spatula.

• 4

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

• 5

  Pour the batter into the skillet to form three or four medium-sized pancakes, leaving enough space between them for flipping.

• 6

  Press the remaining blueberries into the top of each pancake while the first side cooks.

• 7

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