NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

1 large Egg

0.5 cup Egg whites

0.33 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tbsp Lemon juice

0.5 tsp Baking powder

0.25 tsp Vanilla extract

0 tsp Ghee

0.25 cup Non-fat plain Greek yogurt

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, and lemon zest to the wet ingredients and stir until just combined.

• 3

  Gently fold in the fresh blueberries using a spatula to avoid overmixing the batter.

• 4

  Heat the ghee in a large non-stick skillet over medium-low heat until melted and coating the surface.

• 5

  Scoop 1/4 cup of batter for each pancake onto the skillet, cooking in batches to avoid crowding.

• 6

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

• 7

  Plate the pancakes and top with a dollop of Greek yogurt for a high-protein finish.