NUTRITION

SERVINGS

INGREDIENTS

0.25 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 tbsp lemon juice

1 tsp lemon zest

1 tsp baking powder

0.5 tsp vanilla extract

0.13 tsp sea salt

0.25 tbsp pure maple syrup

0 tsp coconut oil

PREPARATION

• 1

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

• 2

  Gently fold in the oat flour, baking powder, and sea salt until just combined; do not overmix to ensure the pancakes remain light.

• 3

  Heat a large non-stick skillet over medium-low heat and lightly coat with coconut oil.

• 4

  Scoop 1/4 cup of batter per pancake onto the skillet, cooking 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

  In a small saucepan, warm the blueberries with the maple syrup over low heat for 3 minutes until the berries begin to burst.

• 7

  Plate the pancakes and top with the warm berry compote.