NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.33 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

0.5 tsp vanilla extract

1 tsp avocado oil

0.25 cup non-fat Greek yogurt

0.13 tsp sea salt

PREPARATION

• 1

  In a medium mixing bowl, whisk together the ricotta cheese, whole egg, egg whites, lemon juice, and vanilla extract until smooth.

• 2

  Add the oat flour, baking powder, sea salt, and lemon zest to the wet ingredients, stirring gently until just combined.

• 3

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

• 4

  Pour the batter onto the skillet in 1/4 cup portions, then sprinkle the fresh blueberries evenly over each pancake.

• 5

  Cook for 3-4 minutes until bubbles form on the surface and the edges look set, then carefully flip and cook for another 2 minutes until golden brown.

• 6

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