NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Egg whites

1 large Egg

0.25 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tsp Baking powder

0.5 tsp Vanilla extract

0.25 cup Nonfat plain Greek yogurt

0.25 tsp Coconut oil

0.13 tsp Sea salt

PREPARATION

• 1

  In a large mixing bowl, whisk together the ricotta cheese, egg whites, whole egg, 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, stirring gently until just incorporated.

• 3

  Carefully fold the fresh blueberries into the batter using a spatula to avoid crushing the fruit.

• 4

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

• 5

  Ladle approximately 1/4 cup of batter per pancake onto the skillet, leaving space between each.

• 6

  Cook for 3 to 4 minutes on the first side until small bubbles appear on the surface and the edges look set.

• 7

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

• 8

  Serve the pancakes warm, topped with a dollop of Greek yogurt for a creamy finish.