NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

0.33 cup oat flour

0.5 cup non-fat Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp lemon juice

0.5 tsp vanilla extract

0.5 tsp baking powder

1 tsp ghee

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Sift the oat flour, baking powder, and sea salt into the wet ingredients, stirring gently with a spatula until just incorporated.

• 3

  Gently fold in half of the fresh blueberries, being careful not to overmix the batter.

• 4

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

• 5

  Ladle the batter into the skillet to form three or four medium pancakes.

• 6

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

• 7

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

• 8

  Transfer the pancakes to a plate and serve immediately topped with the remaining blueberries and a dollop of Greek yogurt.