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 non-fat Greek yogurt

1 tsp lemon zest

1 tbsp lemon juice

1 tsp vanilla extract

1 tsp baking powder

0.13 tsp sea salt

0.25 tsp avocado oil

PREPARATION

• 1

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

• 2

  Gently stir in the oat flour, baking powder, sea salt, and lemon zest until just incorporated, being careful not to overwork the batter.

• 3

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

• 4

  Pour 1/4 cup portions of the batter onto the hot skillet and cook for 3 to 4 minutes until small bubbles begin to form on the surface.

• 5

  Carefully flip each pancake and cook for an additional 2 minutes until they are golden brown and firm to the touch.

• 6

  Transfer the pancakes to a plate and serve immediately with a dollop of Greek yogurt and an extra sprinkle of fresh lemon zest.