NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

1 large egg

0.75 cup liquid egg whites

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp vanilla extract

0.5 tsp baking powder

0.13 tsp sea salt

1 tsp ghee

0.5 cup nonfat plain Greek yogurt

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated to keep the batter light.

• 3

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

• 4

  Ladle the batter into the skillet to form three or four small pancakes, then immediately sprinkle the fresh blueberries onto the surface of each.

• 5

  Cook for 3 to 4 minutes until small bubbles appear on the edges, then carefully flip and cook for an additional 2 minutes until the pancakes are golden brown and set.

• 6

  Transfer the pancakes to a plate and serve immediately with a generous dollop of nonfat plain Greek yogurt on top.