NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.33 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

0.5 tsp vanilla extract

0.13 tsp sea salt

0.25 cup non-fat plain Greek yogurt

0 tbsp pure maple syrup

0 tsp avocado oil

PREPARATION

• 1

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

• 2

  Stir in the oat flour, baking powder, sea salt, and lemon zest until just combined, being careful not to over-mix the batter.

• 3

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

• 4

  Scoop the batter onto the skillet to form pancakes, then gently press several fresh blueberries into the top of each one.

• 5

  Cook for 3 to 4 minutes until small bubbles form on the surface and the edges look set, then flip and cook for another 2 minutes until golden brown.

• 6

  Serve the pancakes warm, topped with a dollop of Greek yogurt and a light drizzle of pure maple syrup.