NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large Egg 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 plain Greek yogurt

0.25 tbsp pure maple syrup

0 tsp coconut oil

PREPARATION

• 1

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

• 2

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

• 3

  Carefully fold in the fresh blueberries using a spatula.

• 4

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

• 5

  Pour the batter onto the skillet in 1/4 cup increments, cooking for 3-4 minutes until small bubbles form on the surface and the edges look set.

• 6

  Carefully flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through.

• 7

  Serve the warm pancakes topped with a dollop of plain Greek yogurt and a light drizzle of pure maple syrup.