NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.25 cup nonfat Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

0.5 tsp vanilla extract

0 tsp avocado oil

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

  In a separate small bowl, combine the oat flour, baking powder, and sea salt.

• 3

  Gradually stir the dry ingredients into the wet mixture until just combined, then fold in the lemon zest.

• 4

  Gently fold the fresh blueberries into the batter using a spatula, being careful not to overmix and crush the berries.

• 5

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

• 6

  Pour approximately 1/4 cup of batter for each pancake onto the skillet and cook for 3 to 4 minutes until small bubbles appear on the surface.

• 7

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