NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.75 cup liquid egg whites

0.33 cup oat flour

0.25 cup plain non-fat Greek yogurt

1 tbsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.25 tsp sea salt

0.5 cup fresh blueberries

0 tsp coconut oil

PREPARATION

• 1

  In a large mixing bowl, whisk together the ricotta cheese, liquid egg whites, Greek yogurt, lemon juice, and lemon zest until the mixture is smooth and well combined.

• 2

  Gently fold in the oat flour, baking powder, and sea salt using a spatula until just incorporated, being careful not to overmix to maintain the airy texture.

• 3

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

• 4

  Pour approximately 1/4 cup of batter for each pancake onto the hot skillet, leaving space between them.

• 5

  Press a few fresh blueberries into the top of each pancake while the first side cooks.

• 6

  Cook for 3 to 4 minutes until small bubbles begin to form on the surface and the edges look set.

• 7

  Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and cooked through.

• 8

  Serve the pancakes immediately, topped with any remaining fresh blueberries.