NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.33 cup oat flour

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.5 tsp vanilla extract

0.25 cup nonfat plain Greek yogurt

0.5 cup mixed berries

0 tsp coconut oil

PREPARATION

• 1

  In a medium bowl, whisk together the ricotta cheese, liquid egg whites, egg, lemon zest, lemon juice, and vanilla extract until smooth.

• 2

  Fold in the oat flour and baking powder until just combined, being careful not to over-mix the batter.

• 3

  Heat the coconut oil in a non-stick skillet or griddle over medium-low heat.

• 4

  Pour the batter onto the skillet in 1/4 cup increments and cook for 3-4 minutes until bubbles form on the surface.

• 5

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

• 6

  Plate the pancakes and top with a dollop of Greek yogurt and the fresh mixed berries.