NUTRITION

SERVINGS

INGREDIENTS

0.5 cup low-fat ricotta cheese

1 cup liquid egg whites

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp baking powder

0.5 tsp vanilla extract

1 tsp lemon juice

0.25 cup non-fat Greek yogurt

0.5 tsp ghee

PREPARATION

• 1

  In a medium bowl, whisk together the low-fat ricotta cheese, liquid egg whites, lemon zest, lemon juice, and vanilla extract until the mixture is well combined and smooth.

• 2

  Whisk in the oat flour and baking powder until just incorporated, ensuring there are no large dry clumps remaining in the batter.

• 3

  Gently fold in half of the fresh blueberries into the pancake batter using a spatula.

• 4

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

• 5

  Ladle the batter onto the skillet in 1/4 cup portions and press the remaining blueberries into the top of each pancake.

• 6

  Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then carefully flip.

• 7

  Cook for an additional 2 minutes until the pancakes are golden brown and cooked through.

• 8

  Serve the warm pancakes immediately with a dollop of non-fat Greek yogurt on top.