NUTRITION

SERVINGS

INGREDIENTS

0.5 cup liquid egg whites

1 large egg

0.5 cup low-fat ricotta cheese

0.13 cup oat flour

0.5 cup non-fat plain Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp lemon juice

0.5 tsp baking powder

0.5 tsp vanilla extract

0 tsp coconut oil

PREPARATION

• 1

  In a large mixing bowl, whisk together the whole egg, liquid egg whites, and low-fat ricotta cheese until the mixture is smooth and well combined.

• 2

  Add the lemon zest, lemon juice, and vanilla extract to the wet ingredients, stirring to incorporate the aromatic flavors.

• 3

  Sift in the oat flour and baking powder, gently folding the dry ingredients into the wet mixture until just combined; be careful not to overmix to ensure the pancakes stay light.

• 4

  Gently fold in half of the fresh blueberries, saving the rest for topping.

• 5

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

• 6

  Pour the batter onto the skillet in 1/4 cup portions, cooking for 2-3 minutes until small bubbles form on the surface and the edges appear set.

• 7

  Flip the pancakes carefully and cook for another 1-2 minutes until they are golden brown and cooked through.

• 8

  In a small bowl, stir the Greek yogurt until creamy and spreadable.

• 9

  Plate the pancakes and top with a generous dollop of Greek yogurt and the remaining fresh blueberries for a protein-packed finish.