NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.75 cup liquid egg whites

0.25 cup nonfat plain Greek yogurt

0.25 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

0 tsp avocado oil

0.25 tsp sea salt

PREPARATION

• 1

  In a large mixing bowl, whisk together the ricotta cheese, liquid egg whites, Greek yogurt, 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 with a spatula until just incorporated.

• 3

  Carefully fold the fresh blueberries into the batter, taking care not to over-mix so the pancakes remain light and airy.

• 4

  Heat the avocado oil in a large non-stick skillet or griddle over medium-low heat.

• 5

  Ladle approximately 0.25 cup of batter per pancake onto the skillet, leaving space between each one.

• 6

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

• 7

  Flip the pancakes carefully and cook for an additional 2 to 3 minutes until the other side is golden brown and the center is cooked through.

• 8

  Serve immediately, garnished with extra lemon zest if desired.