NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

0.5 cup liquid egg whites

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.25 tsp vanilla extract

0.13 tsp sea salt

1 tsp ghee

0.25 cup nonfat plain Greek yogurt

PREPARATION

• 1

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

• 2

  Sift the oat flour, baking powder, and sea salt into the wet ingredients, then fold gently with a spatula until just incorporated to maintain a light texture.

• 3

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

• 4

  Ladle the batter into the skillet to form four medium pancakes, then immediately sprinkle the fresh blueberries onto the surface of each pancake.

• 5

  Cook for approximately 3 to 4 minutes until small bubbles appear on the edges, then carefully flip and cook for another 2 minutes until the pancakes are golden brown and firm.

• 6

  Transfer the pancakes to a plate and serve immediately with a dollop of nonfat Greek yogurt on top for added creaminess.