NUTRITION

SERVINGS

INGREDIENTS

0.33 cup part-skim ricotta cheese

1 large egg

0.5 cup liquid egg whites

0.17 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp baking powder

1 tsp vanilla extract

0.25 cup non-fat 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, egg, egg whites, vanilla extract, and lemon zest until the mixture is smooth and well combined.

• 2

  Stir in the oat flour, baking powder, and sea salt, mixing gently until no large dry clumps remain.

• 3

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

• 4

  Pour the batter onto the skillet using a 1/4 cup measure for each pancake, then immediately press several fresh blueberries into the top of each.

• 5

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

• 6

  Flip the pancakes carefully and cook for an additional 2 minutes until they are golden brown and the centers are springy to the touch.

• 7

  Serve the pancakes warm, topped with a dollop of Greek yogurt for a protein-rich finish.