NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.75 cup egg whites

0.33 cup oat flour

1 tsp lemon zest

1 tbsp lemon juice

0.5 cup fresh blueberries

0.25 cup non-fat plain Greek yogurt

1 tsp baking powder

0.25 tsp sea salt

1 tsp vanilla extract

1 tsp monk fruit sweetener

PREPARATION

• 1

  In a medium bowl, whisk together the egg whites, ricotta cheese, lemon juice, vanilla extract, and monk fruit until smooth.

• 2

  Sift in the oat flour, baking powder, and sea salt, then fold in the lemon zest until just combined.

• 3

  Heat a non-stick griddle over medium heat and lightly mist with a touch of oil if necessary.

• 4

  Pour the batter into 4-inch circles and gently press half of the blueberries into each pancake.

• 5

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

• 6

  In a small saucepan over medium heat, simmer the remaining blueberries with a splash of water until they burst into a thick sauce.

• 7

  Serve the pancakes warm, topped with the warm blueberry sauce and a dollop of Greek yogurt.