NUTRITION

SERVINGS

INGREDIENTS

0.33 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

0.25 tsp Vanilla extract

1 pinch Sea salt

0.25 tsp Ghee

0.25 cup Plain Greek yogurt

PREPARATION

• 1

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

• 2

  Gently stir in the oat flour, baking powder, sea salt, and lemon zest, being careful not to overmix the batter.

• 3

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

• 4

  Ladle the batter onto the hot skillet to form pancakes about 4 inches in diameter, then immediately sprinkle a handful of fresh blueberries onto each pancake.

• 5

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

• 6

  Transfer the pancakes to a plate and serve immediately with a dollop of plain Greek yogurt on top for a protein-rich finish.