NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.25 cup nonfat plain Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.5 tsp vanilla extract

0.25 tsp avocado oil

0.25 tsp sea salt

0.25 tsp ground cinnamon

PREPARATION

• 1

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

• 2

  Gently stir in the oat flour, baking powder, sea salt, and ground cinnamon until just combined, being careful not to overmix the batter.

• 3

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

• 4

  Scoop the batter onto the skillet using a 1/4 cup measure for each pancake and cook until small bubbles begin to form on the surface.

• 5

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

• 6

  Serve the warm pancakes immediately topped with fresh blueberries.