NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim Ricotta Cheese

0.5 cup Liquid Egg Whites

0.25 cup Oat Flour

0.5 cup Nonfat Greek Yogurt

0.25 cup Fresh Blueberries

1 tsp Lemon Zest

0.5 tsp Baking Powder

0.5 tsp Vanilla Extract

1 tsp Avocado Oil

0.25 tsp Sea Salt

PREPARATION

• 1

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

• 2

  Sift in the oat flour, baking powder, and sea salt, then gently fold in the lemon zest until a thick batter forms.

• 3

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

• 4

  Scoop the batter onto the skillet to form three or four pancakes, then carefully press the fresh blueberries into the top of each one.

• 5

  Cook for 3-4 minutes until small bubbles form on the surface, then flip and cook for another 2 minutes until golden brown and firm.

• 6

  Plate the pancakes immediately and top with a generous dollop of nonfat Greek yogurt for a boost of protein and creaminess.