NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Oat flour

0.75 cup Egg whites

1 large Egg

0.5 cup Non-fat Greek yogurt

0.25 cup Part-skim ricotta cheese

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tsp Lemon juice

0.5 tsp Baking powder

0.13 tsp Sea salt

0.5 tsp Vanilla extract

1 tsp Coconut oil

PREPARATION

• 1

  In a large bowl, whisk together the egg whites, whole egg, Greek yogurt, ricotta cheese, lemon juice, and vanilla extract until the mixture is smooth.

• 2

  Add the oat flour, baking powder, sea salt, and lemon zest to the wet ingredients, stirring until just combined while being careful not to overmix.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

  Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and the centers are springy to the touch.

• 8

  Serve immediately while warm.