NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Part-skim ricotta cheese

1 large Eggs

0.5 cup Liquid egg whites

0.13 cup Oat flour

1 tsp Baking powder

1 tsp Vanilla extract

1 tsp Lemon zest

1 tbsp Lemon juice

0.5 cup Fresh blueberries

0.5 tsp Coconut oil

0.25 cup Nonfat Greek yogurt

0.5 tsp Pure maple syrup

0.13 tsp Sea salt

PREPARATION

• 1

  In a medium mixing bowl, whisk together the ricotta cheese, eggs, liquid egg whites, vanilla extract, lemon zest, and lemon juice 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 over medium-low heat and lightly coat the surface with coconut oil.

• 4

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

• 5

  Sprinkle a few fresh blueberries onto the top of each pancake while the first side cooks.

• 6

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

• 7

  Continue cooking for another 2 minutes until the pancakes are golden brown and cooked through.

• 8

  Serve the pancakes warm, topped with a dollop of Greek yogurt and a light drizzle of pure maple syrup.