NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Egg whites

0.33 cup Oat flour

1 tsp Baking powder

0.25 tsp Sea salt

1 tsp Lemon zest

1 tbsp Lemon juice

0.5 cup Fresh blueberries

1 tsp Avocado oil

0.25 cup Non-fat Greek yogurt

PREPARATION

• 1

  In a medium mixing bowl, whisk together the part-skim ricotta cheese, egg whites, lemon zest, and lemon juice until the mixture is smooth and well-combined.

• 2

  Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently with a spatula until just incorporated to keep the batter light.

• 3

  Carefully fold in the fresh blueberries by hand to avoid crushing them.

• 4

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

• 5

  Using a 1/4 cup measuring cup, pour the batter onto the skillet for each pancake, cooking in batches if necessary to avoid crowding.

• 6

  Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges are set, then flip and cook for an additional 2 minutes until golden brown.

• 7

  Serve the pancakes immediately with a side of non-fat Greek yogurt for a high-protein breakfast topping.