NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.75 cup Liquid egg whites

0.25 cup Plain nonfat Greek yogurt

0.25 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tsp Baking powder

0.5 tsp Vanilla extract

1 tsp Coconut oil

0.25 tsp Sea salt

1 tbsp Pure maple syrup

PREPARATION

• 1

  In a large mixing bowl, whisk together the part-skim ricotta cheese, liquid egg whites, Greek yogurt, and vanilla extract until the mixture is smooth and well combined.

• 2

  Sift in the oat flour, baking powder, and sea salt, then add the fresh lemon zest, stirring gently until just incorporated to keep the batter light.

• 3

  Carefully fold in the fresh blueberries using a spatula to avoid crushing them and streaking the batter.

• 4

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

• 5

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

• 6

  Flip the pancakes carefully and cook for an additional 2 to 3 minutes until they are golden brown and cooked through.

• 7

  Serve the warm pancakes immediately, drizzled with pure maple syrup for a touch of natural sweetness.