NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.75 cup liquid egg whites

0.33 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp baking powder

0.5 tsp vanilla extract

0.25 cup non-fat plain Greek yogurt

1 tsp coconut oil

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Gently stir in the oat flour, baking powder, and sea salt, mixing until just incorporated to keep the batter light.

• 3

  Heat a large non-stick skillet over medium-low heat and add the coconut oil to coat the surface.

• 4

  Pour the batter into the skillet in 1/4 cup increments, then sprinkle a few fresh blueberries onto each pancake.

• 5

  Cook for 3-4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until the pancakes are golden brown and set.

• 6

  Serve the warm pancakes topped with a dollop of non-fat plain Greek yogurt and the remaining fresh blueberries.