NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

1 large Egg

0.5 cup Liquid egg whites

0.33 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tbsp Lemon juice

1 tsp Baking powder

1 tsp Vanilla extract

1 tsp Coconut oil

0.25 cup Non-fat Greek yogurt

0.5 tbsp Pure maple syrup

0.13 tsp Sea salt

PREPARATION

• 1

  In a large mixing bowl, whisk together the ricotta cheese, egg, egg whites, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and well combined.

• 2

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

• 3

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

• 4

  Ladle approximately 1/4 cup of batter onto the skillet for each pancake, then sprinkle a handful of fresh blueberries onto the top of each one.

• 5

  Cook for 3 to 4 minutes until small bubbles begin to form on the surface and the edges look set, then carefully flip the pancakes.

• 6

  Cook for an additional 2 minutes on the second side until golden brown and cooked through.

• 7

  Transfer the pancakes to a plate and serve immediately with a dollop of Greek yogurt and a light drizzle of pure maple syrup.