NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.33 cup plain nonfat Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp vanilla extract

1 tsp baking powder

1 tbsp monk fruit sweetener

0.25 tsp sea salt

0 tsp coconut oil

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, monk fruit sweetener, and sea salt to the wet mixture, stirring until just combined.

• 3

  Gently fold in the fresh blueberries and lemon zest, being careful not to over-mix the batter.

• 4

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

• 5

  Pour 0.25 cup portions of batter onto the skillet and cook for 3 to 4 minutes until bubbles form on the surface.

• 6

  Carefully flip the pancakes and cook for an additional 2 minutes until golden brown and cooked through.

• 7

  Serve warm, optionally topped with extra fresh berries or a dollop of Greek yogurt.