NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large Egg egg

0.25 cup oat flour

0.25 cup plain Greek yogurt

0.5 cup mixed berries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.5 tsp vanilla extract

0 tsp coconut oil

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

  Gently fold in the oat flour, baking powder, and sea salt until just combined; let the batter rest for 5 minutes to thicken.

• 3

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

• 4

  Pour 1/4 cup portions of batter onto the skillet and cook for 3-4 minutes until small bubbles form on the surface.

• 5

  Flip carefully and cook for another 2 minutes until the pancakes are golden brown and firm to the touch.

• 6

  In a small saucepan, warm the mixed berries over medium heat for 2-3 minutes until they begin to burst and release their juices.

• 7

  Serve the warm pancakes topped with the fresh berry compote and an extra dollop of Greek yogurt if desired.