NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large Egg egg

0.13 cup oat flour

15 grams vanilla protein powder

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp lemon juice

0.5 tsp baking powder

0.25 tsp vanilla extract

0.5 tsp ghee

0.25 cup nonfat Greek yogurt

PREPARATION

• 1

  In a medium bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, lemon zest, lemon juice, and vanilla extract until smooth.

• 2

  Sift in the oat flour, vanilla protein powder, and baking powder, stirring gently until the dry ingredients are just incorporated.

• 3

  Gently fold in half of the fresh blueberries to avoid streaking the batter.

• 4

  Heat the ghee in a large non-stick skillet over medium-low heat until melted and shimmering.

• 5

  Pour the batter into the skillet to form four pancakes, then press the remaining blueberries into the top of each cake.

• 6

  Cook for 3 to 4 minutes until bubbles form on the surface and the edges appear set, then flip and cook for another 2 minutes until golden brown.

• 7

  Plate the pancakes and top with a dollop of nonfat Greek yogurt for a creamy finish.