NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Part-skim ricotta cheese

1 large Egg

2 large Egg whites

0.13 cup Oat flour

1 tsp Lemon zest

1 tbsp Lemon juice

0.5 tsp Vanilla extract

0.5 cup Fresh blueberries

0.75 cup Nonfat plain Greek yogurt

0.25 tsp Ghee

0.25 tsp Baking powder

0.13 tsp Sea salt

PREPARATION

• 1

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

• 2

  Fold in the oat flour, lemon zest, baking powder, and sea salt, stirring gently until just incorporated to keep the batter light.

• 3

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

• 4

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

• 5

  Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then carefully flip and cook for another 2 minutes until golden brown.

• 6

  Transfer the pancakes to a plate and serve immediately with a generous dollop of Greek yogurt on top for a high-protein finish.