NUTRITION

SERVINGS

INGREDIENTS

0.33 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.5 cup fresh blueberries

0.25 cup nonfat plain Greek yogurt

1 tsp lemon zest

1 tbsp fresh lemon juice

1 tsp baking powder

0.5 tsp vanilla extract

0.5 tsp avocado oil

0.25 tbsp pure maple syrup

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Stir in the oat flour, baking powder, and sea salt until just combined; let the batter rest for 5 minutes to thicken.

• 3

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

• 4

  Pour 1/4 cup portions of batter onto the skillet and sprinkle fresh blueberries onto each pancake.

• 5

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

• 6

  Serve warm topped with a dollop of Greek yogurt and a drizzle of pure maple syrup.