NUTRITION

SERVINGS

INGREDIENTS

0.33 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large Egg egg

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp vanilla extract

1 tsp baking powder

0.25 cup nonfat plain Greek yogurt

0.25 tsp avocado oil

PREPARATION

• 1

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

• 2

  Add the oat flour and baking powder to the wet ingredients, stirring gently with a spatula until just incorporated to keep the batter light.

• 3

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

• 4

  Ladle the batter into the skillet to form four even pancakes, then immediately press the fresh blueberries into the top of each pancake.

• 5

  Cook for approximately 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 minutes until the other side is golden brown and the center is cooked through.

• 7

  Plate the pancakes and top with a dollop of Greek yogurt for a creamy finish and extra protein.