NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large Egg egg

0.25 cup nonfat Greek yogurt

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

1 tsp vanilla extract

0.25 tsp sea salt

0.25 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 smooth.

• 2

  Add the oat flour, baking powder, and sea salt to the wet mixture, stirring until just combined.

• 3

  Gently fold in the fresh blueberries and lemon zest, being careful not to over-mix the batter.

• 4

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

• 5

  Pour approximately 1/4 cup of batter for each pancake onto the hot surface.

• 6

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

• 7

  Carefully flip the pancakes and cook for an additional 2-3 minutes until they are golden brown and cooked through.

• 8

  Serve immediately, optionally topped with a few extra fresh berries.