NUTRITION

SERVINGS

INGREDIENTS

0.33 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.25 cup fresh blueberries

1 tsp lemon zest

0.5 tsp vanilla extract

0.5 tsp baking powder

0.13 tsp sea salt

0.5 cup nonfat plain Greek yogurt

0.5 tsp pure maple syrup

0.25 tsp coconut oil

PREPARATION

• 1

  In a medium mixing bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, vanilla extract, and lemon zest until smooth.

• 2

  Add the oat flour, baking powder, and sea salt to the wet mixture, stirring until just combined.

• 3

  Gently fold in the fresh blueberries using a spatula to avoid crushing them.

• 4

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

• 5

  Pour the batter onto the skillet to form 3-4 small pancakes, cooking for 3-4 minutes until bubbles form on the surface.

• 6

  Carefully flip the pancakes and cook for an additional 2-3 minutes until golden brown and firm in the center.

• 7

  Plate the pancakes and top with a generous dollop of Greek yogurt and a drizzle of pure maple syrup.