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 tsp vanilla extract

1 tsp baking powder

0.13 tsp sea salt

0.25 cup non-fat plain Greek yogurt

0 tsp avocado oil

PREPARATION

• 1

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

• 2

  Gently fold in the oat flour, baking powder, and sea salt using a spatula until just incorporated, being careful not to overmix the batter.

• 3

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

• 4

  Pour the batter onto the hot griddle in 1/4 cup increments to form individual pancakes.

• 5

  Immediately press several fresh blueberries into the top of each pancake while the batter is still wet.

• 6

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

• 7

  Cook for an additional 2 minutes on the second side until golden brown and cooked through.

• 8

  Serve the warm pancakes immediately, topped with a dollop of Greek yogurt and any remaining fresh blueberries.