NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup nonfat plain Greek yogurt

0.25 cup oat flour

1 tsp baking powder

1 tsp vanilla extract

1 tbsp lemon zest

1 tbsp lemon juice

0.5 cup fresh blueberries

0 tsp coconut oil

PREPARATION

• 1

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

• 2

  Gently fold in the oat flour and baking powder until just combined, taking care not to overwork the batter to keep the texture light.

• 3

  Heat a large non-stick skillet over medium-low heat and add the coconut oil, swirling to coat the surface evenly.

• 4

  Portion the batter onto the skillet using a quarter-cup measure for each pancake, leaving space between them for easy flipping.

• 5

  Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then carefully flip and cook for another 2 minutes until golden brown.

• 6

  Transfer the warm pancakes to a plate and top with the fresh blueberries before serving immediately.