NUTRITION

SERVINGS

INGREDIENTS

0.33 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.5 cup oat flour

0.25 cup nonfat plain greek yogurt

1 tsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

0.5 tsp vanilla extract

0.5 cup fresh blueberries

1 tsp coconut oil

PREPARATION

• 1

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

• 2

  Gently stir in the oat flour, lemon zest, and baking powder until just incorporated, being careful not to overmix the batter to maintain fluffiness.

• 3

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

• 4

  Pour 1/4 cup portions of the batter onto the skillet and cook until small bubbles begin to form on the surface, approximately 3 to 4 minutes.

• 5

  Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and firm to the touch.

• 6

  Transfer the pancakes to a plate and serve immediately topped with the fresh blueberries.