NUTRITION

SERVINGS

INGREDIENTS

0.5 cup liquid egg whites

0.5 cup low-fat ricotta cheese

0.25 cup non-fat Greek yogurt

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp baking powder

0.5 tsp vanilla extract

1 tsp coconut oil

0.13 tsp sea salt

PREPARATION

• 1

  In a medium bowl, whisk together the liquid egg whites, low-fat ricotta cheese, Greek yogurt, and vanilla extract until the mixture is smooth and well combined.

• 2

  Add the oat flour, baking powder, sea salt, and lemon zest to the bowl, stirring gently until just incorporated.

• 3

  Carefully fold in the fresh blueberries using a spatula to avoid crushing them.

• 4

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

• 5

  Ladle approximately 1/4 cup of batter per pancake onto the hot skillet, leaving space between each.

• 6

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

• 7

  Carefully flip the pancakes and cook for an additional 2 to 3 minutes until they are golden brown and firm to the touch.

• 8

  Transfer to a plate and serve immediately while warm.