NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Oat flour

0.5 cup Fat-free ricotta cheese

0.75 cup Egg whites

0.25 cup Nonfat Greek yogurt

1 tsp Lemon zest

1 tbsp Lemon juice

1 tsp Vanilla extract

0.5 tsp Baking powder

1 cup Mixed berries

1 tsp Coconut oil

1 pinch Sea salt

PREPARATION

• 1

  In a small saucepan over medium heat, combine the mixed berries and lemon juice, simmering until the fruit breaks down into a thick, glossy sauce.

• 2

  In a large mixing bowl, whisk together the oat flour, baking powder, and a pinch of sea salt until well combined.

• 3

  In a separate bowl, blend the fat-free ricotta, egg whites, Greek yogurt, lemon zest, and vanilla extract until the mixture is smooth and aerated.

• 4

  Gently fold the wet ingredients into the dry ingredients, being careful not to overmix to maintain a light, airy texture.

• 5

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

• 6

  Pour 1/4 cup of batter per pancake onto the skillet, cooking for 3-4 minutes until small bubbles form on the surface.

• 7

  Flip carefully and cook for another 2 minutes until the pancakes are golden brown and firm to the touch.

• 8

  Plate the warm pancakes and ladle the steaming berry compote over the top before serving.