NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

1 large Egg

0.5 cup Egg whites

0.33 cup Oat flour

0.25 cup Nonfat Greek yogurt

1 tbsp Lemon zest

1 tbsp Lemon juice

0.5 tsp Vanilla extract

0.5 tsp Baking powder

0.13 tsp Sea salt

1 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Sift the oat flour, baking powder, and sea salt into the wet ingredients, then gently fold them in with a spatula until just incorporated to ensure the batter remains airy.

• 3

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

• 4

  Using a 1/4 cup measuring tool, pour the batter onto the skillet to form small pancakes, leaving space between each for easy flipping.

• 5

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

• 6

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

• 7

  Transfer the pancakes to a plate and serve immediately with an extra sprinkle of lemon zest or a small dollop of yogurt if desired.