NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.13 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp vanilla extract

0.5 tsp baking powder

0.13 tsp sea salt

0.25 tsp avocado oil

0.25 cup nonfat Greek yogurt

0.5 tsp pure maple syrup

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, sea salt, and lemon zest to the wet ingredients, stirring until just incorporated without overmixing.

• 3

  Gently fold in half of the fresh blueberries to distribute them evenly throughout the batter.

• 4

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

• 5

  Ladle the batter onto the skillet to form pancakes and cook for 3-4 minutes until the edges are set and small bubbles appear on the surface.

• 6

  Carefully flip the pancakes and cook for an additional 2-3 minutes until they are golden brown and cooked through.

• 7

  Transfer the pancakes to a plate and garnish with a dollop of Greek yogurt, the remaining blueberries, and a light drizzle of maple syrup.