NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

0.5 cup egg whites

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp baking powder

0.5 cup plain nonfat Greek yogurt

0.5 tsp vanilla extract

0 tsp coconut oil

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Gently fold in the oat flour, baking powder, and sea salt using a spatula until just incorporated, taking care not to overmix the batter.

• 3

  Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat until melted and shimmering.

• 4

  Ladle 1/4 cup portions of the batter onto the skillet and immediately press several blueberries into the top of each pancake.

• 5

  Cook for 3 to 4 minutes until small bubbles form on the surface and the edges look set, then flip and cook for an additional 2 minutes until golden brown.

• 6

  Transfer the pancakes to a plate and serve immediately topped with a generous dollop of Greek yogurt and any remaining fresh blueberries.