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 nonfat plain Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.25 tsp sea salt

0.25 tsp vanilla extract

0 tsp avocado oil

PREPARATION

• 1

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

• 2

  Gently fold in the oat flour, baking powder, sea salt, and fresh lemon zest until the batter is just combined, being careful not to overmix.

• 3

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

• 4

  Pour 1/4 cup of batter per pancake onto the skillet and press several fresh blueberries into the top of each pancake.

• 5

  Cook for 3 to 4 minutes until small bubbles form on the surface and the edges look set, then flip and cook for another 2 minutes until golden brown.

• 6

  Serve the warm pancakes immediately, garnished with any remaining blueberries and an extra sprinkle of lemon zest if desired.