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 plain nonfat Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.5 tsp vanilla extract

0.25 tsp avocado oil

1 pinch sea salt

PREPARATION

• 1

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

• 2

  Stir in the oat flour, baking powder, sea salt, and lemon zest until just combined; let the batter sit for 5 minutes to thicken.

• 3

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

• 4

  Pour 1/4 cup of batter for each pancake onto the skillet and gently press a few blueberries into the top of each.

• 5

  Cook for 3-4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.

• 6

  Serve warm, topped with the remaining fresh blueberries and an extra dollop of Greek yogurt if desired.