NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

1 large Egg Egg

0.25 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tbsp Lemon juice

1 tsp Baking powder

0.25 tsp Sea salt

0.5 tsp Vanilla extract

0.25 cup Nonfat Greek yogurt

0.25 tsp Avocado oil

PREPARATION

• 1

  In a medium mixing bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, 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

  Carefully fold in the fresh blueberries using a spatula to avoid crushing the fruit.

• 4

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

• 5

  Ladle approximately 1/4 cup of batter per pancake onto the skillet, leaving space between each.

• 6

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

• 7

  Flip the pancakes carefully and cook for an additional 2 minutes until golden brown and firm to the touch.

• 8

  Serve the pancakes immediately, topped with a dollop of nonfat Greek yogurt for extra creaminess.