NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

2 large eggs

0.5 cup liquid egg whites

0.33 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

1 tsp vanilla extract

0.5 tsp ghee

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Gently fold in the oat flour, baking powder, sea salt, and lemon zest using a spatula, ensuring you do not overmix the batter to keep the pancakes light.

• 3

  Heat a large non-stick skillet over medium-low heat and add the ghee, spreading it evenly across the surface.

• 4

  Ladle the batter onto the hot skillet to form 4-inch pancakes, leaving space between them.

• 5

  Gently press a handful of fresh blueberries into the top of each pancake while the first side cooks.

• 6

  Cook for approximately 3-4 minutes until small bubbles appear on the surface and the edges look set and dry.

• 7

  Carefully flip the pancakes and cook for an additional 2-3 minutes until the bottoms are golden brown and the centers are cooked through.

• 8

  Transfer to a plate and serve immediately, garnished with any remaining blueberries.