NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.75 cup liquid egg whites

0.33 cup oat flour

0.5 cup nonfat plain Greek yogurt

0.25 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.25 tsp vanilla extract

0.25 tsp sea salt

1 tsp coconut oil

PREPARATION

• 1

  In a medium mixing bowl, whisk together the part-skim ricotta cheese, liquid egg whites, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and well-combined.

• 2

  Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently with a spatula until just incorporated to keep the batter light.

• 3

  Carefully fold in half of the fresh blueberries, reserving the rest for the top of the pancakes.

• 4

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

• 5

  Pour the batter onto the skillet to form three to four medium-sized pancakes, then press the remaining blueberries into the top of each pancake.

• 6

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

• 7

  Cook for an additional 2 minutes on the second side until golden brown and cooked through.

• 8

  Transfer the pancakes to a plate and serve immediately topped with the nonfat plain Greek yogurt.