NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.75 cup Egg whites

0.33 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tbsp Lemon juice

1 tsp Baking powder

0.5 tsp Vanilla extract

1 tsp Coconut oil

0.25 cup Non-fat Greek yogurt

1 pinch Sea salt

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated to keep the batter light.

• 3

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

• 4

  Pour the batter onto the skillet to form four equal-sized pancakes, then immediately press the fresh blueberries into the top of each pancake.

• 5

  Cook for 3-4 minutes until small bubbles form on the surface and the edges appear set, then carefully flip and cook for another 2 minutes until golden brown.

• 6

  Serve the pancakes warm, topped with a dollop of non-fat Greek yogurt for extra creaminess and protein.