NUTRITION

SERVINGS

INGREDIENTS

0.33 cup part-skim ricotta cheese

1 large egg

0.5 cup liquid egg whites

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.5 tsp vanilla extract

0.25 cup non-fat Greek yogurt

0 tsp coconut oil

0.25 tsp sea salt

PREPARATION

• 1

  Whisk the ricotta cheese, egg, egg whites, lemon juice, and vanilla extract in a medium bowl until the mixture is uniform and smooth.

• 2

  Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring in the lemon zest until a thick batter forms.

• 3

  Melt the coconut oil in a large non-stick skillet over medium heat, ensuring the surface is evenly coated.

• 4

  Scoop the batter into the pan to form four-inch pancakes and scatter the fresh blueberries evenly over the top of each one.

• 5

  Cook for 3 to 4 minutes until the edges are set and bubbles form on the surface, then flip and cook until the centers are springy.

• 6

  Plate the golden pancakes and finish with a dollop of Greek yogurt for a creamy, high-protein topping.