NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

1 whole Large egg

0.4 cup Oat flour

0.25 cup Nonfat Greek yogurt

0.25 cup Fresh blueberries

1 tsp Lemon zest

1 tbsp Lemon juice

0.5 tsp Baking powder

0.25 tsp Sea salt

1 tsp Vanilla extract

0 tsp Coconut oil

PREPARATION

• 1

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

• 2

  Stir in the lemon zest, oat flour, baking powder, and sea salt until just combined, being careful not to overmix.

• 3

  Gently fold the fresh blueberries into the batter using a spatula.

• 4

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

• 5

  Pour 1/4 cup portions of batter onto the skillet and cook for 3 to 4 minutes until bubbles form on the surface and the edges look set.

• 6

  Flip carefully and cook for an additional 2 minutes until golden brown and cooked through.