NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.75 cup Liquid egg whites

0.25 cup Non-fat plain Greek yogurt

0.25 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tbsp Lemon juice

1 tsp Baking powder

0.5 tsp Vanilla extract

0.13 tsp Sea salt

0.25 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently with a spatula until just incorporated, being careful not to overmix the batter.

• 3

  Gently fold the fresh blueberries into the pancake batter using a slow circular motion to keep them intact.

• 4

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

• 5

  Using a 1/4 cup measuring cup, scoop the batter onto the hot skillet, leaving space between each pancake for easy flipping.

• 6

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

• 7

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

• 8

  Remove from heat and serve immediately while warm and fluffy.