NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

1 large eggs

0.5 cup liquid egg whites

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.5 tsp vanilla extract

0.25 tsp coconut oil

0.25 cup nonfat plain Greek yogurt

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Gently stir in the oat flour, baking powder, sea salt, and lemon zest until just incorporated, being careful not to overmix the batter.

• 3

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

• 4

  Pour approximately 1/4 cup of batter for each pancake onto the skillet and immediately press several fresh blueberries into the top of each pancake.

• 5

  Cook for 3-4 minutes until small bubbles begin to form on the surface and the edges look set, then carefully flip and cook for another 2 minutes until golden brown.

• 6

  Transfer the pancakes to a plate and serve immediately topped with a dollop of nonfat Greek yogurt and any remaining blueberries.