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 tbsp Lemon juice

0.5 tsp Baking powder

0.25 tsp Vanilla extract

0.5 tsp Coconut oil

0.25 cup Nonfat Greek yogurt

0.5 tsp Maple syrup

0.13 tsp Sea salt

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, and sea salt to the wet ingredients, folding gently with a spatula until just incorporated to keep the batter light.

• 3

  Carefully fold in the fresh blueberries, being mindful not to crush them.

• 4

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

• 5

  Ladle approximately 1/4 cup of batter per pancake onto the hot surface, leaving space between them for easy flipping.

• 6

  Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then flip and cook for an additional 2 minutes until golden brown.

• 7

  Transfer the pancakes to a plate and serve immediately topped with a dollop of Greek yogurt and a light drizzle of maple syrup.