NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

0.75 cup liquid egg whites

0.13 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp vanilla extract

0.5 tsp baking powder

0.13 tsp sea salt

0.25 tsp ghee

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, and sea salt to the wet mixture, stirring gently until the dry ingredients are just incorporated into the batter.

• 3

  Carefully fold in the fresh blueberries and lemon zest, ensuring the berries are distributed evenly without over-working the batter.

• 4

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

• 5

  Pour the batter onto the hot skillet in 1/4 cup increments, leaving space between each pancake to allow for easy flipping.

• 6

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

• 7

  Carefully flip each pancake with a spatula and cook for an additional 2 to 3 minutes until the underside is golden brown and the center is fully cooked.

• 8

  Transfer the pancakes to a plate and serve immediately while warm and fragrant.