NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp vanilla extract

0.5 tsp baking powder

0.25 cup nonfat plain Greek yogurt

0 tsp coconut oil

0.13 tsp sea salt

PREPARATION

• 1

  In a medium bowl, whisk together the part-skim ricotta cheese, liquid egg whites, large egg, 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 until a consistent batter forms, being careful not to overmix.

• 3

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

• 4

  Ladle the batter into the skillet to form three or four pancakes, then immediately sprinkle the fresh blueberries onto the surface of each pancake.

• 5

  Cook for approximately 3 to 4 minutes until the edges are firm and small bubbles begin to form on the surface.

• 6

  Carefully flip each pancake and cook for another 2 minutes until the bottoms are golden brown and the centers are springy to the touch.

• 7

  Transfer the pancakes to a plate and serve immediately with a generous dollop of nonfat plain Greek yogurt on top.