NUTRITION

SERVINGS

INGREDIENTS

0.5 cup liquid egg whites

1 large egg

0.5 cup part-skim ricotta cheese

0.25 cup oat flour

0.25 cup non-fat plain Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp baking powder

0.5 tsp vanilla extract

1 tsp coconut oil

PREPARATION

• 1

  In a medium bowl, whisk together the liquid egg whites, whole egg, part-skim ricotta, and half of the Greek yogurt until smooth.

• 2

  Add the oat flour, baking powder, vanilla extract, and fresh lemon zest to the wet mixture, stirring until just combined.

• 3

  Gently fold in the fresh blueberries using a spatula to keep the fruit whole.

• 4

  Heat the coconut oil in a large non-stick skillet over medium-low heat.

• 5

  Ladle the batter into the skillet to form three or four pancakes, cooking for 3-4 minutes until small bubbles form on the surface.

• 6

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

• 7

  Serve the pancakes immediately topped with the remaining dollop of Greek yogurt.