NUTRITION

SERVINGS

INGREDIENTS

0.5 cup liquid egg whites

1 large egg

0.5 cup non-fat Greek yogurt

0.25 cup part-skim ricotta cheese

0.33 cup oat flour

1 tsp baking powder

1 tsp vanilla extract

1 tsp lemon zest

0.5 cup fresh blueberries

1 tsp coconut oil

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, vanilla extract, and lemon zest to the wet ingredients, stirring until just incorporated.

• 3

  Gently fold in the fresh blueberries using a spatula to keep them whole.

• 4

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

• 5

  Ladle the batter onto the skillet in 1/4 cup portions, cooking for about 3-4 minutes until small bubbles appear on the surface and the edges look set.

• 6

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