NUTRITION

SERVINGS

INGREDIENTS

0.5 cup ricotta cheese

0.5 cup egg whites

1 large egg

0.25 cup oat flour

0.25 cup nonfat Greek yogurt

1 tbsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

0.25 tsp sea salt

0.5 tsp vanilla extract

0 tbsp maple syrup

0 tsp avocado oil

PREPARATION

• 1

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

• 2

  Gently stir in the fresh lemon zest to distribute the citrus oils throughout the batter.

• 3

  Add the oat flour, baking powder, and sea salt to the wet ingredients, mixing until just combined to ensure the pancakes remain light and airy.

• 4

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

• 5

  Scoop approximately 1/4 cup of batter per pancake onto the hot skillet, leaving space between each for easy flipping.

• 6

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

• 7

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

• 8

  Serve the pancakes warm with a light drizzle of maple syrup.