NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

1 large Egg

0.25 cup Nonfat plain Greek yogurt

0.13 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 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Gently fold in the oat flour, baking powder, and sea salt until just combined; do not overmix.

• 3

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

• 4

  Pour 1/4 cup of batter for each pancake onto the skillet and press a few fresh blueberries into each circle.

• 5

  Cook for 3 to 4 minutes until bubbles form on the surface and the edges look set, then flip carefully.

• 6

  Cook for another 2 minutes until the pancakes are golden brown and cooked through.

• 7

  Serve warm, topped with any remaining blueberries.