NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.33 cup oat flour

0.5 cup nonfat greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp baking powder

0.5 tsp vanilla extract

1 tsp coconut oil

PREPARATION

• 1

  In a medium bowl, whisk together the part-skim ricotta cheese, liquid egg whites, large egg, and vanilla extract until the mixture is smooth and well-combined.

• 2

  Gently fold in the oat flour, baking powder, and fresh lemon zest, being careful not to overmix the batter to keep the pancakes light.

• 3

  Heat the coconut oil in a large non-stick skillet over medium-low heat until shimmering.

• 4

  Pour the batter into the skillet to form three or four pancakes, then evenly drop the fresh blueberries onto the surface of each pancake.

• 5

  Cook for 3 to 4 minutes until small bubbles form on the edges, then carefully flip and cook for another 2 minutes until the centers are set and the outsides are golden brown.

• 6

  Plate the pancakes and top with the nonfat Greek yogurt for a creamy, high-protein finish.