NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup non-fat plain Greek yogurt

2 large eggs

0.13 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

0.5 tsp vanilla extract

0.5 tsp baking powder

0 tsp coconut oil

0.13 tsp sea salt

PREPARATION

• 1

  In a medium bowl, whisk together the ricotta cheese, Greek yogurt, and eggs until the mixture is smooth and well-combined.

• 2

  Stir in the lemon zest and vanilla extract to infuse the base with aromatic citrus.

• 3

  Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated to keep the batter light.

• 4

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

• 5

  Spoon the batter onto the skillet to form pancakes, then sprinkle several fresh blueberries onto each pancake while the bottom sets.

• 6

  Cook for 3-4 minutes until small bubbles form on the surface and the edges look dry.

• 7

  Flip carefully and cook for another 2-3 minutes until the pancakes are golden brown and the blueberries have softened.

• 8

  Serve warm, optionally garnished with extra lemon zest for a fresh finish.