NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

0.33 cup oat flour

0.5 cup fresh blueberries

0.25 cup non-fat plain Greek yogurt

1 tsp lemon zest

1 tbsp lemon juice

1 tsp vanilla extract

1 tsp baking powder

1 tbsp monk fruit sweetener

0.25 tsp sea salt

1 tsp avocado oil

PREPARATION

• 1

  In a large mixing bowl, whisk together the part-skim ricotta cheese, liquid egg whites, lemon juice, vanilla extract, and monk fruit sweetener until the mixture is smooth and well combined.

• 2

  Add the oat flour, baking powder, sea salt, and lemon zest to the wet ingredients, stirring gently until just incorporated without overworking the batter.

• 3

  Gently fold in the fresh blueberries using a spatula to ensure they are evenly distributed throughout the pancake batter.

• 4

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

• 5

  Ladle approximately 1/4 cup of batter per pancake onto the hot skillet, cooking for 3 to 4 minutes until small bubbles appear on the surface and the edges look set.

• 6

  Carefully flip each pancake and cook for an additional 2 to 3 minutes until they are golden brown and cooked through.

• 7

  Plate the warm pancakes and top with a generous dollop of non-fat plain Greek yogurt for a creamy finish.