NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.25 cup Egg whites

1 large Egg Egg

0.13 cup Oat flour

0.5 cup Fresh blueberries

0.25 cup Nonfat plain Greek yogurt

1 tsp Lemon zest

1 tsp Vanilla extract

0.5 tsp Baking powder

0.5 tsp Avocado oil

0.13 tsp Sea salt

PREPARATION

• 1

  In a medium mixing bowl, whisk together the ricotta cheese, egg whites, whole egg, 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, stirring gently until just incorporated; do not overmix.

• 3

  Heat the avocado oil in a large non-stick skillet or griddle over medium-low heat.

• 4

  Pour the batter onto the skillet to form three or four pancakes, then sprinkle the fresh blueberries evenly over the top of each pancake.

• 5

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

• 6

  Serve the warm pancakes immediately, topped with a dollop of nonfat plain Greek yogurt for extra protein.