NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

1 large egg

0.5 cup liquid egg whites

0.13 cup oat flour

1 tsp baking powder

1 tsp vanilla extract

1 tsp lemon zest

0.5 cup fresh blueberries

0.5 tsp coconut oil

0.5 cup nonfat plain Greek yogurt

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Stir in the oat flour and baking powder, mixing gently until just incorporated to keep the batter light.

• 3

  Carefully fold in the fresh blueberries using a spatula.

• 4

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

• 5

  Pour the batter into the skillet to form three or four individual pancakes.

• 6

  Cook for 3-4 minutes until small bubbles begin to form on the surface and the edges appear set.

• 7

  Carefully flip the pancakes and cook for an additional 2-3 minutes until they are golden brown and cooked through.

• 8

  In a small separate bowl, stir together the Greek yogurt and lemon juice until smooth.

• 9

  Plate the warm pancakes and top with the lemon-yogurt mixture before serving.