NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 cup liquid egg whites

0.25 cup oat flour

0.25 cup nonfat plain Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp lemon juice

1 tsp baking powder

0.5 tsp vanilla extract

1 tsp avocado oil

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, and lemon zest to the wet mixture, stirring gently until just combined to keep the batter airy.

• 3

  Gently fold in the fresh blueberries using a spatula to avoid crushing them.

• 4

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

• 5

  Pour the batter onto the skillet to form 4-5 medium pancakes, cooking for 3-4 minutes until small bubbles form on the surface.

• 6

  Carefully flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.

• 7

  Serve immediately, optionally topped with a few extra fresh blueberries or a dollop of Greek yogurt.