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 tsp baking powder

1 tsp vanilla extract

0.25 cup nonfat plain Greek yogurt

0.25 tsp coconut oil

0.25 tsp sea salt

PREPARATION

• 1

  In a large mixing bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, and vanilla extract until the mixture is smooth and well-combined.

• 2

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

• 3

  Carefully fold in half of the fresh blueberries, being mindful not to over-mix the batter.

• 4

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

• 5

  Ladle approximately 1/4 cup of batter per pancake onto the hot surface, cooking for 3 to 4 minutes until small bubbles appear on top and the edges look set.

• 6

  Flip the pancakes carefully and cook for an additional 2 minutes until the other side is golden brown and the center is cooked through.

• 7

  Plate the pancakes and top with a dollop of Greek yogurt and the remaining fresh blueberries before serving.