NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Part-skim ricotta cheese

2 large Eggs

0.5 cup Egg whites

0.13 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

1 tsp Monk fruit sweetener

0.25 cup Nonfat Greek yogurt

0 tsp Coconut oil

PREPARATION

• 1

  In a large bowl, whisk together the ricotta cheese, whole eggs, egg whites, lemon juice, vanilla extract, and monk fruit sweetener until the mixture is smooth.

• 2

  Add the oat flour, baking powder, and lemon zest to the wet ingredients, folding gently until just combined to keep the batter airy.

• 3

  Carefully fold in the fresh blueberries, being mindful not to crush them.

• 4

  Heat a large non-stick skillet or griddle over medium-low heat and lightly coat with the coconut oil.

• 5

  Ladle approximately 1/4 cup of batter per pancake onto the hot surface, leaving space between each.

• 6

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

• 7

  Cook the second side for an additional 2 minutes until golden brown and firm to the touch.

• 8

  Serve the warm pancakes immediately with a dollop of nonfat Greek yogurt on top.