NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp vanilla extract

0.5 tsp baking powder

0.25 cup plain non-fat Greek yogurt

0 tsp avocado oil

1 pinch sea salt

PREPARATION

• 1

  In a medium mixing bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, and vanilla extract until the mixture is smooth and well combined.

• 2

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

• 3

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

• 4

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

• 5

  Ladle the batter into the skillet to form three or four small pancakes, cooking for approximately 3-4 minutes until bubbles form on the surface and the edges are set.

• 6

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

• 7

  Plate the warm pancakes and top them with a generous dollop of plain Greek yogurt for a creamy, high-protein finish.