NUTRITION

SERVINGS

INGREDIENTS

1 cup Egg whites

0.5 cup Low-fat ricotta cheese

0.25 cup Non-fat Greek yogurt

0.25 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tbsp Lemon juice

0.5 tsp Vanilla extract

1 tsp Baking powder

0.25 tsp Sea salt

1 tsp Avocado oil

PREPARATION

• 1

  In a large mixing bowl, whisk together the egg whites, low-fat ricotta, Greek yogurt, lemon juice, lemon zest, and vanilla extract until the mixture is uniform and smooth.

• 2

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

• 3

  Carefully fold the fresh blueberries into the batter, taking care not to over-mix which can make the pancakes dense.

• 4

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

• 5

  Ladle the batter onto the skillet using approximately 1/4 cup for each pancake, leaving space between them for easy flipping.

• 6

  Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set.

• 7

  Flip the pancakes carefully and cook for an additional 2 to 3 minutes until they are golden brown and the centers are springy to the touch.

• 8

  Remove from heat and serve immediately while warm.