NUTRITION

SERVINGS

INGREDIENTS

0.33 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

1 large Egg

0.5 cup Nonfat Greek yogurt

0.25 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tbsp Lemon juice

0.5 tsp Baking powder

0.25 tsp Sea salt

0.25 tsp Vanilla extract

1 tsp Avocado oil

1 tbsp Maple syrup

PREPARATION

• 1

  In a medium bowl, whisk together the ricotta cheese, Greek yogurt, egg, egg whites, lemon juice, lemon zest, and vanilla extract until well combined.

• 2

  Gently stir in the oat flour, baking powder, and sea salt until a smooth batter forms, being careful not to overmix.

• 3

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

• 4

  Scoop the batter into the pan to form four pancakes, then evenly press the fresh blueberries into the top of each one.

• 5

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

• 6

  Plate the pancakes and finish with a drizzle of maple syrup for a balanced, high-protein breakfast.