NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.13 cup oat flour

0.25 cup plain non-fat Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

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 large mixing bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, lemon zest, lemon juice, and vanilla extract until the mixture is smooth.

• 2

  Add the oat flour, baking powder, and sea salt to the wet ingredients, folding gently with a spatula until just combined to keep the batter light.

• 3

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

• 4

  Ladle the batter onto the skillet in 1/4 cup portions, cooking for 3-4 minutes until small bubbles appear on the surface.

• 5

  Flip the pancakes carefully and cook for another 2-3 minutes until both sides are golden brown.

• 6

  While the pancakes finish, place the blueberries in a small saucepan over low heat for 3 minutes until they begin to soften and release their juices.

• 7

  Stack the pancakes on a plate and top with the Greek yogurt, the warm blueberry compote, and a light drizzle of maple syrup.