NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.25 cup nonfat plain Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.5 tsp vanilla extract

1 pinch sea salt

0.5 tsp avocado oil

0.25 tbsp pure maple syrup

PREPARATION

• 1

  In a large mixing bowl, combine the ricotta cheese, liquid egg whites, whole egg, Greek yogurt, lemon zest, lemon juice, and vanilla extract, whisking until the mixture is smooth and well-incorporated.

• 2

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

• 3

  Stir in half of the fresh blueberries to distribute them evenly throughout the batter.

• 4

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

• 5

  Pour approximately 1/4 cup of batter per pancake onto the hot skillet, then press the remaining fresh blueberries into the top of each pancake.

• 6

  Cook for 3 to 4 minutes until small bubbles begin to form on the surface and the edges appear 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 light drizzle of pure maple syrup.