NUTRITION

SERVINGS

INGREDIENTS

0.33 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

1 large Egg

0.33 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tsp Lemon juice

0.5 tsp Vanilla extract

1 tsp Baking powder

0.13 tsp Sea salt

1 tbsp Monkfruit sweetener

0.25 cup Non-fat Greek yogurt

PREPARATION

• 1

  In a medium mixing bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, lemon juice, and vanilla extract until smooth.

• 2

  Add the oat flour, baking powder, sea salt, lemon zest, and monkfruit sweetener to the wet ingredients and stir until just combined.

• 3

  Gently fold in the fresh blueberries, being careful not to over-mix the batter.

• 4

  Heat a non-stick griddle or large skillet over medium-low heat and lightly coat with a touch of cooking spray if needed.

• 5

  Pour the batter onto the griddle in 1/4 cup increments and cook for 3-4 minutes until bubbles form on the surface.

• 6

  Carefully flip the pancakes and cook for another 2 minutes until the edges are set and the centers are cooked through.

• 7

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