NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.75 cup Plain nonfat Greek yogurt

0.5 cup Egg whites

0.25 cup Oat flour

1 tsp Baking powder

1 tsp Lemon zest

1 tbsp Lemon juice

0.5 cup Fresh blueberries

1 tsp Vanilla extract

0 tsp Coconut oil

PREPARATION

• 1

  In a large mixing bowl, combine the part-skim ricotta cheese, plain nonfat Greek yogurt, egg whites, lemon juice, and vanilla extract.

• 2

  Whisk the wet ingredients vigorously until the mixture is creamy and well-incorporated.

• 3

  Add the oat flour and baking powder to the bowl, then gently fold them in with a spatula until no dry streaks remain.

• 4

  Carefully stir in the lemon zest and fresh blueberries, being mindful not to over-mix the batter.

• 5

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

• 6

  Ladle approximately 1/4 cup of batter onto the hot surface for each pancake.

• 7

  Cook for 3 to 4 minutes until the edges are set and small bubbles appear on the surface.

• 8

  Flip the pancakes carefully and cook for an additional 2 to 3 minutes until they are golden brown and firm to the touch.