NUTRITION

SERVINGS

INGREDIENTS

0.33 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup nonfat plain Greek yogurt

0.25 cup oat flour

1 tsp baking powder

1 tsp vanilla extract

1 tsp lemon zest

1 tbsp lemon juice

0.5 cup fresh blueberries

0.25 tsp coconut oil

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Gently stir in the oat flour, baking powder, and sea salt until the batter is just combined, being careful not to overmix.

• 3

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

• 4

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

• 5

  Cook for 3 to 4 minutes until bubbles form on the surface and the edges are set, then flip and cook for another 2 minutes until golden brown.

• 6

  Transfer the pancakes to a plate and serve immediately while warm, topped with any remaining blueberries.