NUTRITION

SERVINGS

INGREDIENTS

0.33 cup part-skim ricotta cheese

0.6 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.5 cup fresh blueberries

0.25 cup nonfat plain Greek yogurt

1 tsp lemon zest

1 tbsp fresh lemon juice

0.5 tsp baking powder

0.25 tsp sea salt

0.5 tsp vanilla extract

0.25 tbsp maple syrup

0 tsp avocado oil

PREPARATION

• 1

  In a medium mixing bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, Greek yogurt, lemon juice, lemon zest, and vanilla extract until the mixture is uniform and slightly aerated.

• 2

  Add the oat flour, baking powder, and sea salt to the bowl, then fold gently with a spatula until no dry streaks remain.

• 3

  Carefully fold in the fresh blueberries, being mindful not to overmix and turn the batter purple.

• 4

  Lightly grease a large non-stick griddle or skillet with avocado oil and set over medium-low heat.

• 5

  Portion the batter using a 1/4 cup measure, cooking for approximately 3 minutes until the edges are set and small bubbles appear on the surface.

• 6

  Flip the pancakes carefully and cook for an additional 2 minutes until the centers are springy and the exteriors are golden brown.

• 7

  Serve the pancakes immediately with a light drizzle of maple syrup for a balanced, protein-packed breakfast.