NUTRITION

SERVINGS

INGREDIENTS

0.5 cup liquid egg whites

0.5 cup part-skim ricotta cheese

0.75 cup non-fat plain Greek yogurt

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp vanilla extract

0.5 tsp baking powder

1 tsp coconut oil

0.25 tsp ground cinnamon

PREPARATION

• 1

  In a medium bowl, whisk together the ricotta, egg whites, lemon zest, and vanilla until the mixture is smooth and well combined.

• 2

  Add the oat flour, baking powder, and cinnamon to the wet ingredients, folding gently until no dry streaks remain.

• 3

  Gently stir half of the fresh blueberries into the batter to ensure they are evenly distributed.

• 4

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

• 5

  Pour the batter into the skillet to form three or four small pancakes, then top each with the remaining blueberries.

• 6

  Cook for 3 to 4 minutes until bubbles form on the surface, then flip and cook for an additional 2 minutes until golden brown.

• 7

  Transfer the pancakes to a plate and serve immediately with a generous dollop of Greek yogurt on top.