NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.4 cup oat flour

1 tsp baking powder

1 tsp lemon zest

0.5 tsp vanilla extract

0.25 cup fresh blueberries

0.25 cup nonfat plain Greek yogurt

1 tsp coconut oil

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, and sea salt to the wet ingredients, folding them in gently with a spatula until just incorporated to keep the batter light.

• 3

  Heat a large non-stick skillet or griddle over medium-low heat and add the coconut oil, swirling to coat the surface evenly.

• 4

  Ladle approximately 1/4 cup of batter per pancake onto the hot skillet, then carefully press a few fresh blueberries into the top of each pancake.

• 5

  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 the pancakes are golden brown and cooked through.

• 6

  Transfer the pancakes to a plate and serve immediately with a dollop of nonfat Greek yogurt and any remaining blueberries on top.