NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.5 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp baking powder

0.5 cup non-fat Greek yogurt

0.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp vanilla extract

PREPARATION

• 1

  In a medium mixing bowl, whisk together the ricotta cheese, whole egg, liquid egg whites, and vanilla extract until the mixture is smooth.

• 2

  Add the oat flour, baking powder, sea salt, and lemon zest to the wet ingredients and stir until just combined.

• 3

  Gently fold the fresh blueberries into the batter using a spatula.

• 4

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

• 5

  Pour the batter onto the skillet in 1/4 cup portions, leaving space between each pancake.

• 6

  Cook for 3-4 minutes until bubbles appear on the surface and the edges look set.

• 7

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

• 8

  Transfer the pancakes to a plate and serve warm with a dollop of Greek yogurt on top.