NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Egg whites

1 large Egg

0.33 cup Oat flour

1 tsp Lemon zest

1 tbsp Lemon juice

1 tsp Baking powder

0.5 tsp Vanilla extract

0.13 tsp Sea salt

0.5 cup Fresh blueberries

0.25 cup Plain non-fat Greek yogurt

PREPARATION

• 1

  In a medium mixing bowl, whisk together the part-skim ricotta, egg whites, whole egg, lemon juice, and vanilla extract until the mixture is smooth and well-incorporated.

• 2

  Add the oat flour, baking powder, sea salt, and lemon zest to the wet ingredients and stir gently until just combined, being careful not to overmix.

• 3

  Preheat a large non-stick skillet or griddle over medium-low heat and lightly coat with a small amount of non-stick spray or oil.

• 4

  Ladle the batter onto the hot surface using approximately 1/4 cup for each pancake, cooking until small bubbles begin to form on the surface and the edges look set.

• 5

  Carefully flip each pancake and cook for another 2 to 3 minutes until the centers are cooked through and the outsides are a light golden brown.

• 6

  Transfer the pancakes to a plate and serve immediately topped with a dollop of Greek yogurt and the fresh blueberries.