NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.75 cup liquid egg whites

0.25 cup non-fat Greek yogurt

0.5 cup oat flour

1 tsp baking powder

1 tbsp lemon zest

1 tbsp lemon juice

0.5 tsp vanilla extract

1 tsp coconut oil

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

  Stir in the fresh lemon zest to distribute the citrus oils throughout the wet base.

• 3

  Sift the oat flour, baking powder, and sea salt directly into the bowl, then gently fold the dry ingredients into the wet using a spatula until just incorporated.

• 4

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

• 5

  Ladle approximately 1/4 cup of batter per pancake onto the hot skillet, ensuring enough space between them for easy flipping.

• 6

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

• 7

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

• 8

  Transfer to a plate and serve immediately while warm and fluffy.