NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup nonfat Greek yogurt

0.5 cup liquid egg whites

0.25 cup oat flour

1 tsp baking powder

1 tsp vanilla extract

1 tbsp lemon zest

0.5 cup fresh blueberries

0.25 tsp ghee

0.25 tsp sea salt

PREPARATION

• 1

  In a large bowl, whisk together the ricotta cheese, Greek yogurt, liquid egg whites, and vanilla extract until the mixture is smooth and well-combined.

• 2

  Sift in the oat flour, baking powder, and sea salt, then gently stir until the batter is just incorporated, being careful not to over-mix.

• 3

  Fold in the fresh lemon zest and the blueberries, ensuring the fruit is evenly distributed throughout the thick batter.

• 4

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

• 5

  Scoop approximately 0.25 cup of batter per pancake onto the hot griddle, cooking for 3-4 minutes until bubbles form on the surface and the edges look set.

• 6

  Carefully flip the pancakes and cook for an additional 2-3 minutes until they are golden brown and cooked through.

• 7

  Serve immediately while warm, perhaps with an extra sprinkle of zest or a few fresh berries on top.