NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup plain nonfat Greek yogurt

0.5 cup egg whites

0.33 cup oat flour

1 tsp baking powder

1 tsp vanilla extract

1 tsp lemon zest

1 tbsp lemon juice

0.5 cup fresh blueberries

1 tsp coconut oil

PREPARATION

• 1

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

• 2

  Gently stir in the oat flour and baking powder using a spatula until just incorporated, being careful not to overmix.

• 3

  Carefully fold the fresh blueberries into the batter.

• 4

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

• 5

  Pour approximately 1/4 cup of batter per pancake onto the hot skillet, leaving enough space between them.

• 6

  Cook for 3 to 4 minutes until small bubbles begin to form on the surface and the edges look set.

• 7

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