NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.25 cup nonfat plain Greek yogurt

0.25 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

0.5 tsp vanilla extract

0.25 tsp sea salt

0 tsp coconut oil

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, stirring gently until just incorporated; avoid over-mixing to keep the pancakes light.

• 3

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

• 4

  Pour the batter onto the skillet in 1/4 cup increments to form small pancakes.

• 5

  Immediately drop several fresh blueberries onto the top of each pancake while the batter is still wet.

• 6

  Cook for 3-4 minutes until small bubbles form on the surface and the edges look set, then carefully flip and cook for another 2 minutes until golden brown.

• 7

  Serve the warm pancakes topped with a dollop of nonfat plain Greek yogurt for extra creaminess and protein.