NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp vanilla extract

1 tsp baking powder

0.25 cup nonfat plain Greek yogurt

0 tsp maple syrup

0 tsp coconut oil

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, and sea salt to the wet mixture and stir until just combined, being careful not to overmix.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

  Carefully flip the pancakes and cook for an additional 2-3 minutes until they are golden brown and firm to the touch.

• 8

  Serve the pancakes warm, topped with a dollop of Greek yogurt and a light drizzle of maple syrup.