NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 cup liquid egg whites

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.25 tsp sea salt

1 tsp vanilla extract

0.25 tsp ghee

PREPARATION

• 1

  In a large mixing bowl, whisk together the part-skim ricotta cheese, liquid egg whites, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and aerated.

• 2

  Gently fold in the oat flour, baking powder, and sea salt using a spatula, being careful not to over-mix so the pancakes remain light and airy.

• 3

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

• 4

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

• 5

  Immediately press several fresh blueberries into the top of each pancake while the batter is still wet.

• 6

  Cook for approximately 3 to 4 minutes until small bubbles appear on the surface and the edges look set.

• 7

  Carefully flip each pancake and cook for an additional 2 minutes until the bottoms are golden brown and the centers are cooked through.

• 8

  Transfer to a plate and serve immediately while warm.