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

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

1 tsp vanilla extract

0.25 tsp coconut oil

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, sea salt, and lemon zest to the wet ingredients and stir until just incorporated, being careful not to overmix the batter.

• 3

  Gently fold in the fresh blueberries using a spatula to distribute them evenly.

• 4

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

• 5

  Ladle approximately 1/4 cup of batter per pancake onto the hot skillet.

• 6

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

• 7

  Transfer the pancakes to a plate and serve immediately with an extra dollop of Greek yogurt or a few fresh berries if desired.