NUTRITION

SERVINGS

INGREDIENTS

0.5 cup liquid egg whites

1 large egg

0.5 cup nonfat Greek yogurt

0.25 cup part-skim ricotta cheese

3 tbsp oat flour

1 tbsp hemp seeds

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.25 tsp vanilla extract

1 tsp coconut oil

0.25 tsp sea salt

PREPARATION

• 1

  In a large mixing bowl, whisk together the egg, egg whites, half of the Greek yogurt, ricotta cheese, lemon juice, and vanilla extract until smooth.

• 2

  Add the oat flour, hemp seeds, baking powder, and sea salt to the wet mixture, stirring until just combined.

• 3

  Gently fold in the fresh blueberries and lemon zest, being careful not to over-mix the batter.

• 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 medium pancakes.

• 6

  Cook for 3-4 minutes until bubbles form on the surface and the edges are set, then carefully flip.

• 7

  Cook for another 2-3 minutes on the second side until golden brown and cooked through.

• 8

  Plate the pancakes and top with the remaining dollop of Greek yogurt before serving.