NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.25 cup nonfat Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp vanilla extract

1 tsp baking powder

0.5 tsp coconut oil

0.13 tsp sea salt

PREPARATION

• 1

  In a medium bowl, whisk together the part-skim ricotta cheese, liquid egg whites, whole egg, nonfat Greek yogurt, lemon juice, and vanilla extract until smooth.

• 2

  Add the oat flour, baking powder, sea salt, and lemon zest to the wet ingredients and stir until just combined.

• 3

  Gently fold the fresh blueberries into the batter using a spatula to avoid crushing them.

• 4

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

• 5

  Pour the batter into the skillet to form small pancakes and cook for 3-4 minutes until bubbles form on the surface.

• 6

  Flip the pancakes carefully and cook for another 2-3 minutes until golden brown and cooked through.