NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large Egg egg

0.25 cup nonfat plain Greek yogurt

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

1 tsp vanilla extract

0.25 tsp sea salt

0 tsp coconut oil

PREPARATION

• 1

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

• 2

  Add the oat flour, lemon zest, baking powder, and sea salt to the wet mixture, stirring gently until just combined.

• 3

  Carefully fold the fresh blueberries into the batter using a spatula.

• 4

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

• 5

  Pour approximately 1/4 cup of batter for each pancake onto the skillet.

• 6

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

• 7

  Serve warm, optionally topped with a dollop of extra Greek yogurt or a few extra berries.