NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.5 cup oat flour

0.33 cup nonfat plain Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp lemon juice

0.5 tsp baking powder

0.25 tsp vanilla extract

0.25 tsp sea salt

0.25 tsp ground cinnamon

1 tsp coconut oil

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, sea salt, ground cinnamon, and lemon zest to the wet ingredients, stirring gently until just incorporated without overmixing.

• 3

  Carefully fold the fresh blueberries into the batter using a spatula to ensure they are evenly distributed while remaining intact.

• 4

  Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat, ensuring the surface is lightly coated.

• 5

  Pour the batter onto the skillet in 1/4-cup increments to form individual pancakes, leaving space between each for easy flipping.

• 6

  Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then flip carefully and cook for an additional 2 to 3 minutes until golden brown.