NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

1 large Egg Egg

0.25 cup Oat flour

0.25 cup Nonfat Greek yogurt

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tbsp Lemon juice

1 tsp Baking powder

0.5 tsp Vanilla extract

0 tsp Coconut oil

PREPARATION

• 1

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

• 2

  Stir in the oat flour, baking powder, and lemon zest until just incorporated, then let the batter rest for 5 minutes to allow the oats to hydrate and thicken.

• 3

  Gently fold the fresh blueberries into the batter using a spatula to avoid crushing them.

• 4

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

• 5

  Pour approximately 1/4 cup of batter per pancake onto the skillet, leaving space between them for easy flipping.

• 6

  Cook for 3-4 minutes until small bubbles form on the surface and the edges appear set.

• 7

  Carefully flip the pancakes and cook for an additional 2-3 minutes until they are golden brown and firm to the touch.

• 8

  Serve immediately while warm, garnished with a few extra berries if desired.