NUTRITION

SERVINGS

INGREDIENTS

0.33 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp vanilla extract

0.5 tsp baking powder

0.13 tsp sea salt

0.5 tsp avocado oil

0.25 cup non-fat Greek yogurt

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until the dry ingredients are just incorporated.

• 3

  Gently fold in half of the fresh blueberries, taking care not to over-mix the batter so the pancakes remain light.

• 4

  Heat the avocado oil in a large non-stick skillet over medium-low heat, ensuring the surface is evenly coated.

• 5

  Scoop the batter onto the skillet to form four pancakes and cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set.

• 6

  Carefully flip the pancakes and cook for an additional 2 to 3 minutes until they are golden brown and firm to the touch.

• 7

  Transfer the pancakes to a plate and serve immediately topped with a dollop of Greek yogurt and the remaining fresh blueberries.