NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.5 cup liquid egg whites

0 large egg

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

0.25 tsp sea salt

0.5 cup nonfat plain Greek yogurt

1 tsp vanilla extract

0.25 tsp avocado oil

PREPARATION

• 1

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

• 2

  Stir in the oat flour, baking powder, sea salt, and lemon zest until just combined.

• 3

  Gently fold in the fresh blueberries, taking care not to overmix the batter.

• 4

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

• 5

  Pour 1/4 cup portions of the batter onto the skillet, cooking for 3-4 minutes until small bubbles form on the surface.

• 6

  Flip carefully and cook for another 2-3 minutes until the pancakes are golden brown and cooked through.

• 7

  Serve the warm pancakes topped with a generous dollop of nonfat plain Greek yogurt.