NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.5 cup plain non-fat Greek yogurt

1 large egg

0.5 cup liquid egg whites

0.13 cup oat flour

1 tsp baking powder

1 tsp vanilla extract

1 tsp lemon zest

0.5 cup fresh blueberries

0.25 tsp ghee

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Gently stir in the oat flour, baking powder, and sea salt until just incorporated, being careful not to over-mix the batter to maintain a light texture.

• 3

  Carefully fold in the fresh blueberries using a spatula to distribute them evenly throughout the pancake batter.

• 4

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

• 5

  Pour the batter onto the skillet in 1/4 cup portions and cook for 3 to 4 minutes until small bubbles begin to form on the surface and the edges look set.

• 6

  Flip the pancakes carefully with a spatula and cook for an additional 2 minutes until they are golden brown and cooked through.