NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Egg whites

0.5 cup Part-skim ricotta cheese

0.5 cup Nonfat plain Greek yogurt

0.25 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tbsp Lemon juice

1 tsp Vanilla extract

1 tsp Baking powder

1 tsp Coconut oil

0.25 tsp Sea salt

PREPARATION

• 1

  In a large bowl, whisk together the egg whites, ricotta cheese, and Greek yogurt until the mixture is smooth and well combined.

• 2

  Stir in the lemon zest, lemon juice, and vanilla extract to infuse the batter with bright citrus notes.

• 3

  Gently fold in the oat flour, baking powder, and sea salt until just incorporated, being careful not to overmix.

• 4

  Carefully fold in the fresh blueberries so they are evenly distributed throughout the batter.

• 5

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

• 6

  Scoop approximately 1/4 cup of batter per pancake onto the hot skillet, leaving space between each.

• 7

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