NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

0.25 cup oat flour

0.5 cup non-fat plain Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp baking powder

0.5 tsp vanilla extract

1 tsp maple syrup

0.25 tsp ground cinnamon

1 tsp coconut oil

PREPARATION

• 1

  In a medium mixing bowl, whisk together the ricotta cheese, liquid egg whites, vanilla extract, and lemon zest until the mixture is smooth and well combined.

• 2

  Add the oat flour, baking powder, and ground cinnamon to the wet ingredients, stirring gently until just incorporated; do not overmix.

• 3

  Carefully fold in the fresh blueberries using a spatula to avoid breaking the fruit.

• 4

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

• 5

  Pour the batter into the skillet to form three or four medium pancakes, cooking for 3-4 minutes until small bubbles form on the surface and the edges look set.

• 6

  Gently flip the pancakes and cook for an additional 2 minutes until they are golden brown and cooked through.

• 7

  Plate the pancakes and top with a generous dollop of non-fat Greek yogurt and a drizzle of maple syrup.