NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.75 cup liquid egg whites

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

1 tsp baking powder

1 tsp vanilla extract

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp ground cinnamon

PREPARATION

• 1

  In a medium mixing bowl, combine the ricotta cheese, egg whites, Greek yogurt, lemon juice, and vanilla extract, whisking until the mixture is smooth and well-incorporated.

• 2

  Sift in the oat flour, baking powder, sea salt, and ground cinnamon, then gently fold in the lemon zest until a consistent batter forms.

• 3

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

• 4

  Scoop approximately 1/4 cup of batter onto the skillet for each pancake, then carefully press several fresh blueberries into the top of each one.

• 5

  Cook for 3-4 minutes until small bubbles appear 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, optionally topped with a dollop of extra Greek yogurt or a few more fresh berries.