NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

1 tsp baking powder

1 tsp lemon zest

1 tbsp fresh lemon juice

0.5 tsp vanilla extract

0.13 tsp sea salt

0.5 cup fresh blueberries

0.25 cup plain nonfat Greek yogurt

1 tsp avocado oil

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, and sea salt to the wet mixture, stirring gently until just combined to keep the batter light.

• 3

  Gently fold in the fresh blueberries using a spatula, being careful not to overmix or burst the berries.

• 4

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

• 5

  Pour the batter onto the skillet to form three to four pancakes and cook for 3-4 minutes until small bubbles begin to form on the surface.

• 6

  Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and the centers are set.

• 7

  Serve the warm pancakes immediately, topped with a dollop of Greek yogurt for a creamy finish.