NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Low-fat ricotta cheese

1 large Egg

0.75 cup Liquid egg whites

0.33 cup Rolled oats

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tsp Vanilla extract

0.5 tsp Baking powder

1 tsp Ghee

1 pinch Sea salt

PREPARATION

• 1

  Place the rolled oats in a high-speed blender and pulse until they reach a fine, flour-like consistency.

• 2

  Add the ricotta cheese, egg, liquid egg whites, vanilla extract, baking powder, and sea salt to the blender.

• 3

  Blend on medium speed until the batter is completely smooth and well-combined.

• 4

  Stir in the lemon zest by hand using a spatula to ensure it is evenly distributed throughout the batter.

• 5

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

• 6

  Pour the batter into the skillet to form four pancakes, then gently press the fresh blueberries into the top of each one.

• 7

  Cook for 3-4 minutes until small bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.