NUTRITION

SERVINGS

INGREDIENTS

0.5 cup low-fat ricotta cheese

1 large egg

0.5 cup egg whites

0.25 cup plain nonfat Greek yogurt

0.33 cup oat flour

1 tsp baking powder

1 tsp lemon zest

1 tsp vanilla extract

0.5 cup fresh blueberries

0.5 tsp coconut oil

0.13 tsp sea salt

PREPARATION

• 1

  In a medium bowl, whisk together the ricotta, egg, egg whites, Greek yogurt, lemon zest, and vanilla until the mixture is smooth and creamy.

• 2

  Add the oat flour, baking powder, and sea salt, stirring until just incorporated to ensure a tender crumb.

• 3

  Gently fold the fresh blueberries into the batter using a spatula.

• 4

  Heat a large non-stick skillet over medium-low heat and lightly grease with the coconut oil.

• 5

  Ladle approximately 1/4 cup of batter for each pancake onto the skillet, leaving space between them.

• 6

  Cook for 3 to 4 minutes until small bubbles appear on the surface, then flip and cook for an additional 2 minutes until golden.