NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

1 large Egg

0.25 cup Oat flour

0.25 cup Non-fat Greek yogurt

1 tsp Lemon zest

1 tbsp Lemon juice

1 tsp Baking powder

0.5 tsp Vanilla extract

0.5 cup Fresh blueberries

0.25 tsp Coconut oil

0.13 tsp Sea salt

PREPARATION

• 1

  In a large mixing bowl, combine the ricotta cheese, liquid egg whites, whole egg, Greek yogurt, lemon juice, lemon zest, and vanilla extract.

• 2

  Whisk the wet ingredients until the mixture is smooth and well incorporated.

• 3

  Add the oat flour, baking powder, and sea salt to the bowl, folding gently until a thick batter forms.

• 4

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

• 5

  Scoop approximately 1/4 cup of batter per pancake onto the hot surface, leaving space between each.

• 6

  Cook for 3-4 minutes until small bubbles appear on top, then flip and cook for another 2 minutes until golden brown.

• 7

  Serve the pancakes immediately, topped with the fresh blueberries for a juicy finish.