NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.75 cup liquid egg whites

0.25 cup oat flour

0.25 cup non-fat Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.25 tsp vanilla extract

0.13 tsp sea salt

1 tsp coconut oil

PREPARATION

• 1

  In a small saucepan, combine the fresh blueberries and lemon juice over medium heat, simmering until the berries burst into a thick, glossy compote.

• 2

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

• 3

  Gently fold in the oat flour, baking powder, and sea salt until just combined, ensuring you do not over-mix the batter.

• 4

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

• 5

  Scoop the batter onto the skillet to form pancakes and cook for 3-4 minutes until bubbles form on the surface and the edges appear set.

• 6

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

• 7

  Serve the pancakes immediately while warm, topped with the fresh berry compote.