NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

2 large eggs

0.5 cup liquid egg whites

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

0.25 cup nonfat plain Greek yogurt

0.25 tsp avocado oil

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

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

• 3

  Fold in half of the fresh blueberries carefully to avoid bruising the fruit.

• 4

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

• 5

  Ladle the batter into the skillet to form small pancakes, cooking for 3-4 minutes until small bubbles appear on the surface and the edges look set.

• 6

  Flip the pancakes carefully and cook for another 2 minutes until golden brown and cooked through.

• 7

  Serve the warm pancakes topped with a dollop of Greek yogurt and the remaining fresh blueberries.