NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.25 cup nonfat plain Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

1 tsp vanilla extract

0.25 tsp avocado oil

PREPARATION

• 1

  In a large mixing bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, Greek yogurt, lemon juice, and vanilla extract until the mixture is smooth.

• 2

  Fold in the oat flour, baking powder, and lemon zest, stirring until just combined, then let the batter rest for 5 minutes to allow the oat flour to hydrate.

• 3

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

• 4

  Pour approximately 1/4 cup of batter for each pancake onto the hot skillet, leaving space between them.

• 5

  Sprinkle a portion of the fresh blueberries onto each pancake while the first side cooks.

• 6

  Cook for 3 to 4 minutes until small bubbles form on the surface and the edges appear set, then carefully flip.

• 7

  Cook for an additional 2 to 3 minutes until the pancakes are golden brown and cooked through.

• 8

  Serve the pancakes warm, garnished with any remaining fresh blueberries.