NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large Egg egg

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

0.5 tsp vanilla extract

0.5 tsp baking powder

0.5 tsp avocado oil

0.25 cup nonfat plain Greek yogurt

1 pinch sea salt

PREPARATION

• 1

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

• 2

  Stir in the oat flour, baking powder, sea salt, and lemon zest, mixing until just incorporated without overworking the batter.

• 3

  Gently fold in the fresh blueberries using a spatula to avoid crushing the fruit.

• 4

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

• 5

  Ladle approximately 1/4 cup of batter per pancake onto the skillet, leaving space between each.

• 6

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

• 7

  Carefully flip each pancake and cook for an additional 2 to 3 minutes until the centers are springy and the outsides are golden brown.

• 8

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