NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

2 large eggs

0.5 cup liquid egg whites

0.17 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

0.25 tsp ghee

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, sea salt, and lemon zest to the wet ingredients, stirring gently until just incorporated.

• 3

  Carefully fold the fresh blueberries into the batter using a spatula to ensure they are evenly distributed without breaking.

• 4

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

• 5

  Ladle approximately 1/4 cup of batter per pancake onto the hot skillet, leaving space between each for easy flipping.

• 6

  Cook for 3 to 4 minutes until the edges appear set and small bubbles begin to form on the surface of the pancakes.

• 7

  Flip carefully and cook for an additional 2 to 3 minutes until both sides are golden brown and the centers are cooked through.

• 8

  Remove from the heat and serve immediately while warm.