NUTRITION

SERVINGS

INGREDIENTS

0.33 cup oat flour

0.33 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.5 cup non-fat plain Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp baking powder

0.25 tsp vanilla extract

0.13 tsp sea salt

1 tsp avocado oil

PREPARATION

• 1

  In a medium bowl, whisk together the oat flour, baking powder, and sea salt until well combined.

• 2

  In a separate large bowl, whisk the ricotta cheese, liquid egg whites, whole egg, lemon zest, and vanilla extract until the mixture is smooth and aerated.

• 3

  Gently fold the dry flour mixture into the wet ricotta mixture using a spatula until just combined, taking care not to overmix the batter.

• 4

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

• 5

  Pour approximately 1/4 cup of batter for each pancake onto the hot skillet, then sprinkle a few fresh blueberries onto the top of each pancake.

• 6

  Cook for 2 to 3 minutes until small bubbles appear on the surface and the edges look set, then flip and cook for another 1 to 2 minutes until golden brown.

• 7

  Transfer the pancakes to a plate and serve immediately with a generous dollop of Greek yogurt and the remaining fresh blueberries.