NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.33 cup oat flour

0.25 cup plain nonfat Greek yogurt

0.25 cup fresh blueberries

1 tsp lemon zest

1 tsp baking powder

0.25 tsp sea salt

1 tsp vanilla extract

1 tsp avocado oil

PREPARATION

• 1

  In a medium mixing bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, and Greek yogurt until the mixture is smooth and well-incorporated.

• 2

  Add the oat flour, baking powder, sea salt, vanilla extract, and lemon zest to the wet ingredients, stirring gently until just combined to keep the batter airy.

• 3

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

• 4

  Using a 1/4 cup measuring cup, pour the batter onto the skillet for each pancake, leaving space between them.

• 5

  Carefully press several fresh blueberries into the top of each pancake while the batter is still wet.

• 6

  Cook for 3 to 4 minutes, or until small bubbles begin to form on the surface and the edges look set.

• 7

  Flip the pancakes carefully and cook for an additional 2 minutes until the other side is golden brown and the center is cooked through.

• 8

  Serve immediately while warm, optionally garnished with extra lemon zest.