NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.75 cup egg whites

0.25 cup oat flour

0.25 cup plain non-fat Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp vanilla extract

1 tsp baking powder

1 tsp coconut oil

0.13 tsp sea salt

PREPARATION

• 1

  In a large mixing bowl, whisk together the part-skim ricotta, egg whites, Greek yogurt, lemon juice, and vanilla extract until the mixture is smooth and well-combined.

• 2

  Sift the oat flour, baking powder, and sea salt into the wet ingredients, stirring gently with a spatula just until no dry streaks remain.

• 3

  Gently fold in the lemon zest and half of the fresh blueberries, being careful not to overmix the batter to maintain a light, fluffy texture.

• 4

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

• 5

  Ladle approximately 1/4 cup of batter per pancake onto the hot skillet, then press the remaining fresh blueberries into the top of each pancake.

• 6

  Cook for 3 to 4 minutes until small bubbles form and the edges look set, then carefully flip and cook for another 2 minutes until golden brown and cooked through.