NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

2 large eggs

0.5 cup liquid egg whites

1 tbsp oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp vanilla extract

0.5 tsp baking powder

0.13 tsp sea salt

0.25 cup non-fat Greek yogurt

0 tsp avocado oil

PREPARATION

• 1

  In a medium bowl, whisk together the ricotta cheese, eggs, egg whites, lemon zest, 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 and stir gently until just incorporated, being careful not to overmix.

• 3

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

• 4

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

• 5

  Pour the batter onto the skillet in 1/4 cup portions, leaving space between each pancake.

• 6

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

• 7

  Carefully flip each pancake and cook for an additional 2 to 3 minutes until they are golden brown and cooked through.

• 8

  Transfer the pancakes to a plate and serve immediately topped with a dollop of non-fat Greek yogurt.