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

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

0.5 tsp vanilla extract

0 tsp coconut oil

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, and lemon zest to the wet ingredients, stirring gently with a spatula until just incorporated to keep the batter light.

• 3

  Carefully fold the fresh blueberries into the batter, ensuring they are evenly distributed without crushing them.

• 4

  Place a large non-stick skillet over medium-low heat and add the coconut oil, swirling to coat the surface evenly.

• 5

  Using a 1/4 cup measuring cup, scoop the batter onto the skillet to form individual pancakes.

• 6

  Cook for approximately 3 to 4 minutes on the first side until small bubbles begin to form on the surface and the edges look set.

• 7

  Flip the pancakes carefully and cook for an additional 2 to 3 minutes until the other side is golden brown and the center is cooked through.

• 8

  Transfer to a plate and serve immediately while warm.