NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Ricotta cheese

0.5 cup Egg whites

1 large Egg

0.25 cup Oat flour

0.5 cup Blueberries

1 tsp Lemon zest

1 tsp Baking powder

0.5 tsp Vanilla extract

0.25 cup Greek yogurt

0.25 tsp Coconut oil

0.25 tsp Sea salt

PREPARATION

• 1

  In a large bowl, whisk the ricotta cheese, egg whites, whole egg, and vanilla extract until the mixture is smooth and well combined.

• 2

  Add the oat flour, baking powder, lemon zest, and sea salt to the bowl, stirring until the dry ingredients are just incorporated.

• 3

  Gently fold in half of the fresh blueberries to ensure they remain whole and do not bleed into the batter.

• 4

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

• 5

  Scoop 1/4 cup of batter per pancake onto the skillet, cooking for 3 to 4 minutes until small bubbles appear on the surface.

• 6

  Flip carefully and cook for an additional 2 minutes until the pancakes are golden brown and cooked through.

• 7

  Serve the pancakes warm, topped with the remaining fresh blueberries and a generous dollop of Greek yogurt.