NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.5 cup fresh blueberries

0.33 cup non-fat plain Greek yogurt

1 tsp honey

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.25 tsp vanilla extract

0.5 tsp coconut oil

PREPARATION

• 1

  In a medium mixing bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, and vanilla extract until the mixture is smooth and well combined.

• 2

  Add the oat flour, baking powder, and half of the lemon zest to the wet ingredients, stirring until just incorporated to keep the batter light.

• 3

  Gently fold in the fresh blueberries using a spatula, being careful not to overmix and crush the fruit.

• 4

  Lightly coat a non-stick skillet or griddle with the coconut oil and set it over medium heat.

• 5

  Pour the batter onto the hot skillet to form three or four pancakes, cooking for 3 to 4 minutes until small bubbles begin to form on the surface.

• 6

  Carefully flip the pancakes and cook for another 2 to 3 minutes until both sides are beautifully golden brown and the center is set.

• 7

  While the pancakes cook, whisk together the Greek yogurt, honey, lemon juice, and the remaining lemon zest in a small bowl to create the glaze.

• 8

  Stack the warm pancakes on a plate and finish by drizzling the bright lemon glaze over the top before serving.