NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.13 cup oat flour

0.25 cup non-fat Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

0.5 tsp baking powder

0.25 tsp vanilla extract

0.25 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, Greek yogurt, and vanilla extract until smooth.

• 2

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

• 3

  Gently fold in the fresh blueberries using a spatula to keep the berries intact.

• 4

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

• 5

  Scoop 1/4 cup of batter per pancake onto the skillet and cook for 3 to 4 minutes until bubbles form on the surface and edges are set.

• 6

  Carefully flip the pancakes and cook for another 2 minutes until they are golden brown and cooked through.