NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.5 cup non-fat plain Greek yogurt

1 tsp lemon zest

1 tbsp fresh lemon juice

0.5 tsp baking powder

0.25 tsp vanilla extract

0 tsp avocado oil

0.25 cup fresh blueberries

PREPARATION

• 1

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

• 2

  Fold in the oat flour, lemon zest, and baking powder, stirring gently until just combined to keep the batter airy.

• 3

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

• 4

  Ladle the batter onto the skillet in 1/4 cup portions, cooking for approximately 3 to 4 minutes until small bubbles appear on the surface and the edges look set.

• 5

  Carefully flip each pancake and cook for an additional 2 minutes until both sides are golden brown and the center is cooked through.

• 6

  Transfer the pancakes to a plate and top with the non-fat Greek yogurt and fresh blueberries before serving.