NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

2 large eggs

0.5 cup liquid egg whites

0.13 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp lemon juice

0.5 tsp vanilla extract

0.25 tsp baking powder

0.25 cup nonfat plain Greek yogurt

0.25 tsp avocado oil

PREPARATION

• 1

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

• 2

  Gently stir in the oat flour and baking powder until just incorporated, being careful not to overmix the batter.

• 3

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

• 4

  Pour the batter onto the skillet in 1/4 cup increments to form pancakes.

• 5

  Immediately sprinkle a portion of the fresh blueberries onto the surface of each pancake while the batter is still wet.

• 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 minutes on the second side until the pancakes are golden brown and cooked through.

• 8

  Serve the warm pancakes topped with a dollop of nonfat plain Greek yogurt and any remaining blueberries.