NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Nonfat Plain Greek Yogurt

0.25 cup Part-skim Ricotta Cheese

1 large Egg

0.5 cup Liquid Egg Whites

0.25 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

PREPARATION

• 1

  In a small saucepan, combine the blueberries and lemon juice over medium heat, simmering until the berries burst and create a thick, glossy sauce.

• 2

  In a large bowl, whisk together the Greek yogurt, ricotta cheese, egg, egg whites, vanilla extract, and lemon zest until the mixture is smooth.

• 3

  Gently fold in the oat flour and baking powder until just combined, being careful not to over-mix the batter.

• 4

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

• 5

  Pour 1/4 cup portions of batter onto the skillet and cook until bubbles form on the surface, then flip and cook until golden brown.

• 6

  Serve the warm pancakes stacked high and smothered with the fresh berry compote.