NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.13 cup oat flour

0.25 cup nonfat plain Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp fresh lemon juice

0.5 tsp baking powder

1 tsp vanilla extract

0.25 tsp coconut oil

0.5 tbsp pure maple syrup

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Sift in the oat flour, baking powder, and sea salt, stirring gently until just combined to keep the batter light and airy.

• 3

  Fold in the fresh lemon zest and half of the blueberries into the batter.

• 4

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

• 5

  Pour 1/4 cup of batter for each pancake onto the skillet and top with the remaining blueberries.

• 6

  Cook for 3 to 4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.

• 7

  Serve the pancakes immediately with a drizzle of pure maple syrup.