NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.33 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

0.25 tsp sea salt

1 tsp vanilla extract

0.25 cup non-fat plain Greek yogurt

0.5 tsp avocado oil

PREPARATION

• 1

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

• 2

  Stir in the oat flour, baking powder, sea salt, and lemon zest until just combined, being careful not to over-mix the batter.

• 3

  Gently fold in the fresh blueberries using a spatula to keep them intact.

• 4

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

• 5

  Pour 1/4 cup of batter per pancake onto the skillet and cook for 3-4 minutes until bubbles form on the surface.

• 6

  Flip carefully and cook for another 2-3 minutes until the pancakes are golden brown and cooked through.

• 7

  Serve the pancakes warm topped with a dollop of Greek yogurt for extra creaminess.