NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Ricotta cheese

0.75 cup Egg whites

0.25 cup Oat flour

0.5 cup Blueberries

1 tsp Lemon zest

1 tbsp Lemon juice

0.5 tsp Baking powder

0.13 tsp Sea salt

0.5 tsp Vanilla extract

1 tsp Coconut oil

0.25 cup Greek yogurt

PREPARATION

• 1

  In a medium bowl, whisk together the ricotta cheese, egg whites, lemon juice, and vanilla extract until the mixture is smooth and well combined.

• 2

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

• 3

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

• 4

  Scoop the batter into the skillet to form pancakes, then sprinkle the fresh blueberries evenly over the top of each one.

• 5

  Cook for 3-4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until the centers are set and the outsides are golden brown.

• 6

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