NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

0.33 cup Oat flour

0.5 cup Plain non-fat Greek yogurt

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tbsp Lemon juice

0.5 tsp Baking powder

0.25 tsp Vanilla extract

1 tsp Coconut oil

PREPARATION

• 1

  In a medium bowl, whisk together the part-skim ricotta cheese, liquid egg whites, lemon juice, and vanilla extract until the mixture is smooth and well-combined.

• 2

  Gently fold in the oat flour, baking powder, and lemon zest using a spatula until just incorporated, ensuring you do not overmix the batter.

• 3

  Place a large non-stick skillet over medium-low heat and add the coconut oil to lightly coat the surface.

• 4

  Ladle the batter into the skillet to form three or four medium pancakes, then carefully press the fresh blueberries into the top of each pancake.

• 5

  Cook for approximately 3 to 4 minutes until small bubbles appear on the surface and the edges look set.

• 6

  Flip the pancakes carefully and cook for an additional 2 minutes until they are golden brown and cooked through.

• 7

  Serve the warm pancakes immediately with the plain Greek yogurt on the side or dolloped on top for a creamy finish.