NUTRITION

SERVINGS

INGREDIENTS

0.33 cup part-skim ricotta cheese

0.5 cup liquid egg whites

0.5 large egg

0.25 cup oat flour

0.25 cup nonfat plain Greek yogurt

0.25 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

1 tsp vanilla extract

0.25 tsp avocado oil

0.25 tsp sea salt

PREPARATION

• 1

  In a large mixing bowl, whisk together the part-skim ricotta cheese, liquid egg whites, whole egg, Greek yogurt, lemon juice, and vanilla extract until the mixture is smooth and well-incorporated.

• 2

  Add the oat flour, baking powder, lemon zest, and sea salt to the wet ingredients, stirring gently with a spatula until just combined to keep the batter light.

• 3

  Carefully fold the fresh blueberries into the batter, ensuring they are distributed evenly without overworking the mixture.

• 4

  Place a large non-stick skillet or griddle over medium heat and lightly coat the surface with the avocado oil.

• 5

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

• 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 a beautiful golden brown.

• 8

  Serve immediately while warm, optionally topped with a dollop of extra Greek yogurt or a few fresh blueberries.