NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large eggs

0.5 cup liquid egg whites

0.13 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp lemon juice

0.5 tsp baking powder

0.5 tsp vanilla extract

0.25 cup nonfat plain Greek yogurt

0 tsp coconut oil

PREPARATION

• 1

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

• 2

  Add the oat flour and baking powder to the wet ingredients, stirring gently with a spatula until just incorporated; avoid over-mixing to keep the pancakes light and airy.

• 3

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

• 4

  Pour the batter onto the hot skillet using a 1/4 cup measuring cup for each pancake, then immediately drop several fresh blueberries onto the surface of each round.

• 5

  Cook for 3 to 4 minutes until the edges appear set and small bubbles begin to form on the surface, then carefully flip with a spatula.

• 6

  Cook for an additional 2 minutes on the second side until golden brown and cooked through.

• 7

  Transfer the pancakes to a plate and serve immediately topped with a dollop of Greek yogurt and any remaining blueberries.