NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

1 large Egg

0.5 cup Liquid egg whites

0.25 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

0.5 tsp Baking powder

1 tsp Vanilla extract

0.25 cup Non-fat Greek yogurt

1 tsp Coconut oil

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, and lemon zest to the wet ingredients, stirring gently until just incorporated.

• 3

  Carefully fold the fresh blueberries into the batter using a spatula to avoid crushing them.

• 4

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

• 5

  Ladle the batter into the skillet to form three or four pancakes, leaving space between each for flipping.

• 6

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

• 7

  Transfer the pancakes to a plate and serve immediately with a dollop of non-fat Greek yogurt on top.