NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

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

0.25 cup Non-fat plain Greek yogurt

1 tsp Pure maple syrup

0 tsp Ghee

0.13 tsp Sea salt

PREPARATION

• 1

  In a large mixing bowl, whisk together the ricotta cheese, 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 with a spatula until just incorporated to maintain a light texture.

• 3

  Carefully fold in the fresh blueberries, being mindful not to burst the berries so the batter stays clean.

• 4

  Heat a large non-stick skillet over medium-low heat and add the ghee, swirling the pan to ensure the surface is evenly coated.

• 5

  Using a 1/4 cup measuring cup, scoop the batter onto the hot skillet, leaving enough space between pancakes for easy flipping.

• 6

  Cook for 3 to 4 minutes until the edges are set and small bubbles begin to form on the surface of the pancakes.

• 7

  Gently flip the pancakes and cook for an additional 2 to 3 minutes until they are golden brown and the centers are cooked through.

• 8

  Transfer the pancakes to a plate and serve immediately, topped with a dollop of Greek yogurt and a light drizzle of pure maple syrup.