NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.25 cup nonfat Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp vanilla extract

1 tsp baking powder

0.25 tsp sea salt

0.5 tsp avocado oil

PREPARATION

• 1

  In a large mixing bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, Greek yogurt, lemon juice, and vanilla extract until smooth.

• 2

  Sift in the oat flour, baking powder, and sea salt, stirring gently until just combined to keep the batter airy.

• 3

  Fold in the fresh blueberries and lemon zest carefully so the berries do not burst.

• 4

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

• 5

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

• 6

  Cook for 3-4 minutes until small bubbles form on the surface and the edges look set, then flip carefully.

• 7

  Cook for another 2-3 minutes on the second side until golden brown and cooked through.

• 8

  Serve warm, optionally topped with a dollop of extra Greek yogurt or a few extra berries.