NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.75 cup Liquid egg whites

0.25 cup Oat flour

0.25 cup Plain nonfat Greek yogurt

0.5 cup Fresh blueberries

1 tbsp Pure maple syrup

1 tsp Coconut oil

0.5 tsp Vanilla extract

0.5 tsp Baking powder

0.25 tsp Lemon zest

0.13 tsp Sea salt

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just combined to keep the batter light.

• 3

  Carefully fold the fresh blueberries into the batter using a spatula.

• 4

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

• 5

  Ladle the batter onto the skillet to form pancakes, cooking for 3 to 4 minutes until small bubbles appear on the surface and the edges look set.

• 6

  Flip the pancakes carefully and cook for another 2 to 3 minutes until the other side is golden brown and the center is cooked through.

• 7

  Transfer the pancakes to a plate and serve immediately with a drizzle of pure maple syrup.