NUTRITION

SERVINGS

INGREDIENTS

0.33 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.33 cup oat flour

0.5 cup nonfat plain Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.5 tsp vanilla extract

1 tsp coconut oil

0.25 tsp sea salt

PREPARATION

• 1

  In a medium bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, lemon juice, and vanilla extract until smooth.

• 2

  Add the oat flour, baking powder, sea salt, and lemon zest to the wet ingredients, stirring until just combined.

• 3

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

• 4

  Pour the batter into the skillet to form 3 or 4 small pancakes, then immediately drop the fresh blueberries onto the surface of each pancake.

• 5

  Cook for 3 to 4 minutes until small bubbles form on the surface and the edges look set, then carefully flip.

• 6

  Cook for another 2 minutes on the second side until the pancakes are golden brown and cooked through.

• 7

  Plate the pancakes and top with the Greek yogurt for an extra boost of protein and creaminess.