NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.25 cup non-fat Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp lemon juice

0.5 tsp baking powder

0.5 tsp ghee

0.5 tsp pure maple syrup

0.25 tsp vanilla extract

0.13 tsp sea salt

PREPARATION

• 1

  In a medium bowl, whisk together the ricotta cheese, egg, egg whites, Greek yogurt, lemon juice, and vanilla extract until the mixture is completely smooth.

• 2

  Gently fold in the oat flour, baking powder, sea salt, and lemon zest until just combined, being careful not to overmix the batter.

• 3

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

• 4

  Pour the batter into the skillet using a quarter-cup measure for each pancake, then carefully press several fresh blueberries into the top of each.

• 5

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

• 6

  Transfer the pancakes to a plate and serve immediately with a drizzle of pure maple syrup and the remaining blueberries.