NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup plain nonfat Greek yogurt

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp baking powder

0.5 tsp vanilla extract

0 tsp avocado oil

PREPARATION

• 1

  In a large mixing bowl, whisk together the ricotta cheese, whole egg, egg whites, Greek yogurt, and vanilla extract until the mixture is smooth and well combined.

• 2

  Sift in the oat flour and baking powder, then add the lemon zest, stirring gently until the dry ingredients are just incorporated into the wet base.

• 3

  Gently fold the fresh blueberries into the batter using a spatula to avoid crushing the fruit.

• 4

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

• 5

  Ladle the batter onto the skillet in 1/4 cup portions, leaving space between each pancake.

• 6

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

• 7

  Continue cooking for another 2-3 minutes until the pancakes are golden brown and cooked through.

• 8

  Serve immediately while warm.