NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Egg whites

1 large Egg

0.25 cup Oat flour

0.25 cup Nonfat Greek yogurt

1 tsp Lemon zest

1 tbsp Lemon juice

1 tsp Vanilla extract

0.5 tsp Baking powder

0.25 tsp Sea salt

0.25 tsp Coconut oil

PREPARATION

• 1

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

• 2

  Gently stir in the oat flour, baking powder, and sea salt until just incorporated, being careful not to overmix the batter.

• 3

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

• 4

  Using a 1/4 cup measuring cup, pour the batter onto the hot skillet and cook for approximately 3 to 4 minutes, or until small bubbles begin to form on the surface and the edges look set.

• 5

  Carefully flip each pancake and cook for an additional 2 to 3 minutes until the bottoms are golden brown and the centers are cooked through.

• 6

  Transfer the warm pancakes to a plate and serve immediately with a dollop of nonfat Greek yogurt on top.