NUTRITION

SERVINGS

INGREDIENTS

0.33 cup part-skim ricotta cheese

0.5 cup egg whites

1 large egg

0.33 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp lemon juice

1 tsp baking powder

0.25 tsp sea salt

0.25 cup non-fat Greek yogurt

1 tsp avocado oil

PREPARATION

• 1

  In a large bowl, whisk together the ricotta cheese, egg whites, whole egg, and lemon juice until the mixture is smooth and well combined.

• 2

  Add the oat flour, baking powder, sea salt, and lemon zest to the wet ingredients and stir until just incorporated.

• 3

  Gently fold the fresh blueberries into the batter using a spatula to avoid crushing them.

• 4

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

• 5

  Pour approximately 1/4 cup of batter per pancake onto the hot skillet, leaving space between each.

• 6

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

• 7

  Cook for an additional 2 minutes on the second side until the pancakes are golden brown and cooked through.

• 8

  Serve the pancakes warm, topped with a dollop of non-fat Greek yogurt for extra creaminess.