NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Ricotta cheese

0.5 cup Egg whites

0.5 large Egg

0.25 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tsp Baking powder

0.5 tsp Vanilla extract

0.13 tsp Sea salt

0.25 cup Plain Greek yogurt

0.5 tsp Pure maple syrup

0.25 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Stir in the oat flour, baking powder, sea salt, and lemon zest until just incorporated, ensuring no large dry clumps remain.

• 3

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

• 4

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

• 5

  Pour 1/4 cup portions of the batter onto the skillet and cook for 3 to 4 minutes until small bubbles form on the surface and the edges look set.

• 6

  Carefully flip each pancake and cook for an additional 2 minutes until the bottoms are golden brown and the centers are cooked through.

• 7

  Serve the warm pancakes stacked high, topped with a dollop of plain Greek yogurt and a light drizzle of pure maple syrup.