NUTRITION

SERVINGS

INGREDIENTS

0.25 cup oat flour

0.25 cup part-skim ricotta cheese

0.25 cup liquid egg whites

0.25 cup non-fat plain Greek yogurt

1 tbsp lemon zest

2 tbsp fresh lemon juice

1 tsp baking powder

0.25 tsp sea salt

1 cup frozen mixed berries

0.5 tsp ghee

1 tsp pure vanilla extract

1 tsp monk fruit sweetener

PREPARATION

• 1

  In a small saucepan, combine the frozen berries, monk fruit sweetener, and 1 tablespoon of lemon juice over medium heat, simmering until they burst into a thick, glossy sauce.

• 2

  Whisk together the ricotta cheese, egg whites, Greek yogurt, remaining lemon juice, lemon zest, and vanilla extract in a large bowl until smooth.

• 3

  Gently fold in the oat flour, baking powder, and sea salt until just combined, being careful not to over-mix the batter to keep it airy.

• 4

  Heat a non-stick griddle or large skillet over medium-low heat and lightly coat with the ghee.

• 5

  Pour 1/4 cup of batter per pancake onto the hot surface, cooking until small bubbles form on the edges and the bottom is golden.

• 6

  Flip carefully and cook for another 2 minutes until the pancakes are set and cooked through.

• 7

  Serve the warm pancakes stacked high, smothered with the fresh berry compote while still steaming.