NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

1 large Egg

0.5 cup Liquid egg whites

3 tbsp Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tsp Lemon juice

0.5 tsp Vanilla extract

0.5 tsp Baking powder

1 pinch Sea salt

0.5 tsp Coconut oil

0.25 cup Non-fat Greek yogurt

PREPARATION

• 1

  In a medium mixing bowl, whisk together the ricotta cheese, egg, liquid egg whites, lemon juice, and vanilla extract until smooth.

• 2

  Sift in the oat flour, baking powder, and sea salt, then add the lemon zest and stir until just combined.

• 3

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

• 4

  Pour the batter into the skillet to form three or four pancakes, then gently press the fresh blueberries into the top of each pancake.

• 5

  Cook for 3 to 4 minutes until bubbles form on the edges and the bottom is golden brown.

• 6

  Flip carefully and cook for another 2 to 3 minutes until the pancakes are firm and cooked through.

• 7

  Plate the pancakes and top with a dollop of non-fat Greek yogurt before serving.