NUTRITION

SERVINGS

INGREDIENTS

0.75 cup liquid egg whites

0.5 cup part-skim ricotta cheese

0.33 cup oat flour

0.25 cup nonfat Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp fresh lemon juice

0.5 tsp baking powder

0.13 tsp sea salt

0.5 tsp coconut oil

0.5 tbsp pure maple syrup

PREPARATION

• 1

  In a large mixing bowl, whisk together the liquid egg whites, part-skim ricotta cheese, nonfat Greek yogurt, lemon zest, and lemon juice until the mixture is smooth and well combined.

• 2

  Gently stir in the oat flour, baking powder, and sea salt until a thick batter forms, being careful not to overmix.

• 3

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

• 4

  Ladle the batter onto the skillet to form three or four pancakes, then immediately press the fresh blueberries into the top of each pancake.

• 5

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

• 6

  Transfer the pancakes to a plate and serve warm with a drizzle of pure maple syrup.