NUTRITION

SERVINGS

INGREDIENTS

0.33 cup part-skim ricotta cheese

1 large egg

0.5 cup liquid egg whites

0.5 cup plain non-fat Greek yogurt

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp lemon juice

0.5 tsp baking powder

0.25 tsp vanilla extract

0.25 tsp sea salt

1 tsp coconut oil

PREPARATION

• 1

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

• 2

  Gently stir in the oat flour, baking powder, and sea salt, mixing only until the dry ingredients are incorporated to maintain a light, airy texture.

• 3

  Fold in the fresh blueberries and lemon zest carefully to avoid crushing the fruit and turning the batter purple.

• 4

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

• 5

  Ladle approximately 1/4 cup of batter per pancake onto the skillet, 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 both sides are golden brown and the center is cooked through.

• 7

  Serve the pancakes immediately while warm, optionally garnished with a few extra fresh blueberries.