NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.13 cup liquid egg whites

0.5 large egg

0.25 cup oat flour

0.25 cup fresh blueberries

1 tsp lemon zest

1 tsp baking powder

0.5 tsp vanilla extract

0.33 cup nonfat plain Greek yogurt

0.25 tsp avocado oil

0.13 tsp sea salt

PREPARATION

• 1

  In a medium mixing bowl, whisk together the ricotta cheese, liquid 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 without over-mixing.

• 3

  Gently fold the fresh blueberries into the batter using a spatula to keep them whole.

• 4

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

• 5

  Ladle the batter onto the skillet using approximately 1/4 cup for each pancake, leaving space between them.

• 6

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

• 7

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

• 8

  Serve the warm pancakes immediately with a dollop of nonfat plain Greek yogurt on top for a high-protein finish.