NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

0.75 cup egg whites

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp vanilla extract

0.5 tsp baking powder

1 tsp ghee

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Add the oat flour, lemon zest, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated; do not overmix.

• 3

  Carefully fold the fresh blueberries into the batter using a spatula.

• 4

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

• 5

  Pour the batter onto the skillet in 1/4 cup increments to form small pancakes.

• 6

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

• 7

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

• 8

  Serve immediately, optionally garnished with extra lemon zest or a few additional berries.