NUTRITION

SERVINGS

INGREDIENTS

1 cup liquid egg whites

0.5 cup part-skim ricotta cheese

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.25 tsp vanilla extract

0.25 cup non-fat plain Greek yogurt

0.5 tsp coconut oil

PREPARATION

• 1

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

• 2

  Gently fold in the oat flour, baking powder, and lemon zest, being careful not to over-mix the batter.

• 3

  Heat a large non-stick skillet over medium-low heat and lightly coat the surface with coconut oil.

• 4

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

• 5

  Cook for approximately 3-4 minutes until the edges are set and small bubbles appear on the surface.

• 6

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

• 7

  Plate the pancakes and top with a dollop of non-fat Greek yogurt and any remaining blueberries before serving.