NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

2 large Eggs

0.33 cup Liquid egg whites

0.13 cup Oat flour

0.25 cup Plain nonfat Greek yogurt

0.5 cup Fresh blueberries

1 tsp Lemon zest

0.5 tsp Baking powder

0.25 tsp Vanilla extract

0 tsp Coconut oil

PREPARATION

• 1

  In a medium bowl, whisk together the ricotta cheese, eggs, egg whites, Greek yogurt, and vanilla extract until the mixture is smooth.

• 2

  Add the oat flour, baking powder, and lemon zest to the wet ingredients, stirring until just combined to maintain a light texture.

• 3

  Gently fold the fresh blueberries into the batter using a spatula to avoid crushing the delicate fruit.

• 4

  Heat the coconut oil in a large non-stick skillet over medium-low heat until shimmering.

• 5

  Pour the batter into the skillet to form four pancakes, cooking for 3-4 minutes until small bubbles appear on the surface.

• 6

  Carefully flip the pancakes and cook for an additional 2-3 minutes until they are golden brown and set in the center.