NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.5 cup liquid egg whites

0.25 cup non-fat 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

1 pinch sea salt

0.5 tsp avocado oil

PREPARATION

• 1

  In a large mixing bowl, whisk together the ricotta cheese, liquid egg whites, Greek yogurt, lemon juice, and vanilla extract until smooth.

• 2

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

• 3

  Carefully fold in half of the fresh blueberries, being careful not to overmix the batter.

• 4

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

• 5

  Scoop the batter onto the skillet to form 3 or 4 medium pancakes, topping each with the remaining blueberries.

• 6

  Cook for 3-4 minutes until small bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown and set.

• 7

  Serve immediately while warm, optionally topped with an extra dollop of Greek yogurt.