NUTRITION

SERVINGS

INGREDIENTS

0.66 cup Oat flour

0.25 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

0.25 cup Non-fat Greek yogurt

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 liquid egg whites, non-fat Greek yogurt, and part-skim ricotta cheese until the mixture is smooth and well combined.

• 2

  Add the lemon juice and vanilla extract to the wet ingredients and whisk again.

• 3

  Stir in the oat flour, baking powder, sea salt, and lemon zest, mixing until just combined into a thick batter.

• 4

  Gently fold the fresh blueberries into the batter using a spatula to keep them whole.

• 5

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

• 6

  Scoop the batter onto the skillet in 1/4 cup portions, leaving space between each pancake.

• 7

  Cook for 3 to 5 minutes until bubbles appear on the surface and the edges look set, then carefully flip.

• 8

  Cook for an additional 2 to 3 minutes until the pancakes are golden brown and cooked through.