NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Liquid egg whites

0.5 cup Part-skim ricotta cheese

0.25 cup Plain non-fat Greek yogurt

0.33 cup Rolled oats

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tsp Baking powder

1 tsp Vanilla extract

0.5 tbsp Pure maple syrup

0.5 tsp Coconut oil

PREPARATION

• 1

  Pulse the rolled oats in a high-speed blender until they reach a fine, flour-like consistency.

• 2

  In a medium mixing bowl, whisk together the oat flour, baking powder, and lemon zest.

• 3

  In a separate large bowl, combine the ricotta cheese, liquid egg whites, Greek yogurt, and vanilla extract until the mixture is smooth.

• 4

  Gently fold the dry ingredients into the wet mixture until just incorporated, then carefully stir in the fresh blueberries.

• 5

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

• 6

  Scoop 1/4 cup of batter per pancake onto the skillet and cook for 3 to 4 minutes until small bubbles appear on the surface.

• 7

  Flip carefully and cook for an additional 2 to 3 minutes until the pancakes are golden brown and cooked through.

• 8

  Serve immediately with a drizzle of pure maple syrup.