NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

0.5 cup non-fat plain Greek yogurt

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.25 tsp vanilla extract

1 tsp coconut oil

0.13 tsp sea salt

PREPARATION

• 1

  In a large bowl, whisk together the part-skim ricotta cheese, 0.5 cup of the non-fat plain Greek yogurt, liquid egg whites, lemon juice, and vanilla extract until smooth.

• 2

  Stir in the oat flour, baking powder, sea salt, and lemon zest until the batter is just combined.

• 3

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

• 4

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

• 5

  Scoop the batter into the skillet to form pancakes and cook for about 3-4 minutes until bubbles appear on the surface.

• 6

  Carefully flip the pancakes and cook for another 2-3 minutes until they are golden brown and cooked through.

• 7

  Serve the pancakes immediately, topped with the remaining 0.25 cup of Greek yogurt for extra protein.