NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.75 cup liquid egg whites

0.25 cup oat flour

0.25 cup nonfat plain Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp vanilla extract

0.5 tsp baking powder

1 tsp coconut oil

1 pinch sea salt

PREPARATION

• 1

  In a large mixing bowl, whisk together the part-skim ricotta cheese, liquid egg whites, nonfat Greek yogurt, 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, stirring gently until just incorporated to maintain a light texture.

• 3

  Carefully fold in the fresh blueberries using a spatula to ensure they are evenly distributed without breaking.

• 4

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

• 5

  Ladle approximately 0.25 cup of batter per pancake onto the hot skillet, leaving space between each.

• 6

  Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set.

• 7

  Flip the pancakes carefully and cook for an additional 2 minutes until golden brown and cooked through.

• 8

  Transfer to a plate and serve immediately while warm.