NUTRITION

SERVINGS

INGREDIENTS

1 cup liquid egg whites

0.25 cup low-fat ricotta cheese

0.25 cup oat flour

0.5 cup fresh blueberries

0.25 cup nonfat plain Greek yogurt

1 tsp lemon zest

1 tbsp fresh lemon juice

1 tsp vanilla extract

1 tsp baking powder

0.13 tsp sea salt

0.5 tbsp pure maple syrup

PREPARATION

• 1

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

• 2

  Gently fold in the oat flour, baking powder, and sea salt using a spatula until just combined, being careful not to overmix.

• 3

  Allow the batter to rest for 5 minutes; this allows the oat flour to hydrate and the baking powder to activate for maximum fluffiness.

• 4

  Heat a large non-stick griddle or skillet over medium heat and lightly coat with a small amount of cooking spray or ghee.

• 5

  Ladle 1/4 cup portions of batter onto the griddle and immediately sprinkle a handful of fresh blueberries onto each pancake.

• 6

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

• 7

  Serve the pancakes warm, topped with a final drizzle of pure maple syrup.