NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp vanilla extract

0.5 tsp baking powder

0.25 cup nonfat plain Greek yogurt

1 tsp coconut oil

1 pinch sea salt

PREPARATION

• 1

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

• 2

  Stir in the oat flour, baking powder, and sea salt until just combined, being careful not to overwork the batter.

• 3

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

• 4

  Pour the batter onto the skillet to form three to four small pancakes, then gently press the fresh blueberries into the top of each pancake.

• 5

  Cook for 3-4 minutes until small bubbles form on the surface and the edges look set, then carefully flip.

• 6

  Cook for another 2 minutes until the pancakes are golden brown and cooked through.

• 7

  Serve the warm pancakes immediately with a dollop of Greek yogurt and any remaining blueberries on top.