NUTRITION

SERVINGS

INGREDIENTS

0.5 cup nonfat Greek yogurt

0.13 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp fresh lemon juice

0.5 tsp baking powder

0.25 tsp vanilla extract

0.5 tsp avocado oil

0.5 tbsp pure maple syrup

PREPARATION

• 1

  In a large mixing bowl, whisk together the Greek yogurt, ricotta cheese, liquid egg whites, and the whole egg until the mixture is smooth and aerated.

• 2

  Whisk in the fresh lemon juice and vanilla extract until fully incorporated.

• 3

  Add the oat flour, baking powder, and lemon zest to the wet ingredients, stirring with a spatula until just combined.

• 4

  Gently fold in the fresh blueberries, taking care not to break the skins.

• 5

  Allow the batter to rest for 5 minutes; this helps the oat flour hydrate for a fluffier texture.

• 6

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

• 7

  Spoon approximately 1/4 cup of batter per pancake onto the skillet, cooking in batches to avoid crowding.

• 8

  Cook for 3 to 4 minutes until the edges appear dry and small bubbles form on the surface, then flip carefully.

• 9

  Cook for another 2 to 3 minutes until the pancakes are golden brown and spring back when touched.

• 10

  Serve the warm pancakes immediately topped with a drizzle of pure maple syrup.