NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp vanilla extract

0.25 cup non-fat plain Greek yogurt

1 tsp honey

1 tsp coconut oil

0.25 tsp baking powder

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, sea salt, and lemon zest to the wet ingredients, folding gently until just combined.

• 3

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

• 4

  Pour the batter into the skillet to form three or four medium pancakes, cooking for about 3-4 minutes until small bubbles form on the surface.

• 5

  Carefully flip the pancakes and cook for an additional 2 minutes until the edges are set and the centers are golden brown.

• 6

  Transfer the pancakes to a plate and top with a dollop of Greek yogurt and a light drizzle of honey before serving.