NUTRITION

SERVINGS

INGREDIENTS

0.25 cup oat flour

0.5 cup part-skim ricotta cheese

1 cup egg whites

0.25 cup plain non-fat Greek yogurt

0.5 cup fresh blueberries

1 tsp baking powder

1 tsp vanilla extract

1 tbsp lemon zest

1 tsp lemon juice

0 tsp coconut oil

PREPARATION

• 1

  In a large mixing bowl, whisk together the egg whites, part-skim ricotta, Greek yogurt, vanilla extract, and lemon juice until smooth and creamy.

• 2

  Sift in the oat flour and baking powder, gently folding the dry ingredients into the wet mixture until just combined to keep the batter light.

• 3

  Fold in the fresh blueberries and half of the lemon zest, being careful not to overmix and crush the berries.

• 4

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

• 5

  Pour 1/4 cup portions of the batter onto the hot skillet, cooking for 3-4 minutes until small bubbles form on the surface.

• 6

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

• 7

  Serve warm, garnished with the remaining lemon zest for an extra pop of citrus aroma.