NUTRITION

SERVINGS

INGREDIENTS

0.5 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 baking powder

0.5 tsp vanilla extract

0 tsp ghee

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Gently stir in the oat flour, lemon zest, baking powder, and sea salt, mixing just until the dry ingredients are moistened to keep the batter light.

• 3

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

• 4

  Ladle the batter onto the skillet using approximately 1/4 cup for each pancake, then carefully press a handful of fresh blueberries into the top of each one.

• 5

  Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then flip carefully with a spatula.

• 6

  Continue cooking for another 2 minutes until the pancakes are golden brown and cooked through, then serve immediately while warm.