NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp vanilla extract

0.5 tsp baking powder

0.13 tsp sea salt

0.25 cup nonfat plain Greek yogurt

0 tsp avocado oil

PREPARATION

• 1

  In a large mixing bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, lemon juice, and vanilla extract until the mixture is smooth and well combined.

• 2

  Add the oat flour, lemon zest, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated.

• 3

  Gently fold in half of the fresh blueberries, taking care not to overmix the batter.

• 4

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

• 5

  Ladle the batter onto the skillet in 1/4 cup portions, then press the remaining blueberries into the top of each pancake.

• 6

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

• 7

  Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and cooked through.

• 8

  Serve the pancakes warm, topped with a dollop of nonfat Greek yogurt for a creamy finish.