NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Egg whites

1 large Egg

0.33 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tsp Lemon juice

1 tsp Baking powder

0.5 tsp Vanilla extract

0.13 tsp Sea salt

0.25 cup Non-fat Greek yogurt

1 tbsp Pure maple syrup

PREPARATION

• 1

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

• 2

  Sift in the oat flour, baking powder, and sea salt, stirring gently with a spatula until just incorporated; do not overmix.

• 3

  Gently fold in the fresh blueberries and lemon zest to distribute them evenly throughout the batter.

• 4

  Preheat a non-stick griddle or large skillet over medium-low heat and lightly coat with a small amount of cooking spray if necessary.

• 5

  Pour the batter onto the griddle using a 1/4 cup measure for each pancake, cooking for 3-4 minutes until small bubbles form on the surface.

• 6

  Carefully flip the pancakes and cook for an additional 2-3 minutes until they are golden brown and cooked through.

• 7

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