NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup egg whites

1 large egg

0.25 cup oat flour

0.25 cup plain non-fat Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp vanilla extract

1 tsp baking powder

0.25 tsp coconut oil

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

  In a separate small bowl, combine the oat flour, baking powder, and sea salt, then gradually stir the dry ingredients into the wet mixture until just incorporated.

• 3

  Gently fold in the fresh blueberries and lemon zest, taking care not to overmix the batter to keep the pancakes light.

• 4

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

• 5

  Pour approximately 1/4 cup of batter per pancake onto the hot skillet, allowing enough space between each.

• 6

  Cook for 3-4 minutes until small bubbles begin to form on the surface and the edges appear set.

• 7

  Carefully flip the pancakes and cook for another 2-3 minutes until they are golden brown and firm to the touch.

• 8

  Serve immediately while warm, topped with a few extra blueberries if desired.