NUTRITION

SERVINGS

INGREDIENTS

0.33 cup part-skim ricotta cheese

2 large eggs

0.5 cup liquid egg whites

0.25 cup oat flour

0.5 cup blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

0.5 tsp vanilla extract

0.25 cup nonfat plain Greek yogurt

0 tsp coconut oil

PREPARATION

• 1

  In a medium bowl, whisk together the ricotta cheese, eggs, liquid egg whites, lemon juice, and vanilla extract until smooth.

• 2

  Fold in the oat flour, baking powder, and lemon zest until the batter is just combined.

• 3

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

• 4

  Pour the batter into the skillet to form four pancakes, then sprinkle the fresh blueberries evenly over the top of each.

• 5

  Cook for 3-4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.

• 6

  Serve the pancakes warm, topped with a dollop of nonfat plain Greek yogurt.