NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp lemon juice

0.5 tsp baking powder

0.5 tsp vanilla extract

0.25 cup plain nonfat Greek yogurt

1 tsp maple syrup

0.25 tsp sea salt

0.25 tsp coconut oil

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated to avoid a dense texture.

• 3

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

• 4

  Heat the coconut oil in a large non-stick skillet over medium-low heat until shimmering.

• 5

  Ladle approximately 1/4 cup of batter per pancake onto the skillet, cooking for 3 to 4 minutes until small bubbles appear on the surface and the edges look set.

• 6

  Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and firm to the touch.

• 7

  Serve the pancakes warm, topped with a dollop of Greek yogurt and a light drizzle of maple syrup.