NUTRITION

SERVINGS

INGREDIENTS

1 large egg

0.5 cup egg whites

0.25 cup part-skim ricotta cheese

1 tbsp lemon juice

1 tsp lemon zest

0.5 tsp vanilla extract

0.5 cup oat flour

0.5 tsp baking powder

0.13 tsp sea salt

0.5 cup fresh blueberries

1 tsp coconut oil

0.5 cup nonfat plain Greek yogurt

PREPARATION

• 1

  In a medium mixing bowl, whisk together the large egg, egg whites, and part-skim ricotta cheese until the mixture is smooth and aerated.

• 2

  Whisk in the lemon juice, lemon zest, and vanilla extract until the citrus aromatics are fully incorporated.

• 3

  Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently with a spatula until just combined to ensure a light texture.

• 4

  Carefully fold in the fresh blueberries, taking care not to crush them so they remain whole and juicy during cooking.

• 5

  Heat the coconut oil in a large non-stick skillet over medium-low heat until the oil is shimmering and coats the pan evenly.

• 6

  Ladle the batter into the skillet to form small pancakes and cook for 3 to 4 minutes until small bubbles form on the edges and the bottom is golden.

• 7

  Flip the pancakes carefully and cook for an additional 2 minutes until they are firm to the touch and cooked through.

• 8

  Transfer the pancakes to a plate and serve immediately with a dollop of nonfat plain Greek yogurt for added creaminess and protein.