NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

2 large eggs

0.5 cup liquid egg whites

0.17 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

0.5 tsp vanilla extract

0.13 tsp sea salt

0.25 tsp ghee

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

  Stir in the oat flour, baking powder, sea salt, and fresh lemon zest, mixing just until the dry ingredients are incorporated into the wet batter.

• 3

  Heat a non-stick griddle or large skillet over medium-low heat and lightly coat with the ghee to prevent sticking.

• 4

  Scoop approximately 1/4 cup of batter onto the hot skillet for each pancake, then gently press several fresh blueberries into the top of each pancake.

• 5

  Cook for 3-4 minutes until small bubbles form on the surface and the edges appear set and dry.

• 6

  Carefully flip the pancakes and cook for another 2 minutes until the bottoms are golden brown and the centers are cooked through.

• 7

  Serve the warm pancakes immediately, optionally garnished with a few extra fresh berries or a sprinkle of additional lemon zest.