NUTRITION

SERVINGS

INGREDIENTS

0.5 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 baking powder

1 tsp vanilla extract

1 tsp lemon zest

1 tbsp lemon juice

0.25 cup non-fat plain Greek yogurt

0 tsp avocado oil

PREPARATION

• 1

  In a large mixing bowl, whisk together the part-skim ricotta cheese, liquid egg whites, whole egg, vanilla extract, lemon juice, and lemon zest until well combined and smooth.

• 2

  Slowly stir in the oat flour and baking powder, mixing until just incorporated to maintain a light texture.

• 3

  Gently fold in the fresh blueberries using a spatula, being careful not to burst them.

• 4

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

• 5

  Pour the batter into the skillet to form three or four medium pancakes; cook for 3-4 minutes until small bubbles form on the surface and the edges look set.

• 6

  Carefully flip the pancakes and cook for another 2-3 minutes until they are golden brown and cooked through.

• 7

  Transfer the pancakes to a plate and top with a dollop of non-fat plain Greek yogurt and extra lemon zest if desired.