NUTRITION

SERVINGS

INGREDIENTS

0.33 cup part-skim ricotta cheese

0.75 cup liquid egg whites

0.33 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

0.25 cup non-fat Greek yogurt

1 tsp avocado oil

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

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

• 3

  Carefully fold in the fresh blueberries, being mindful not to over-mix the batter.

• 4

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

• 5

  Pour the batter into the skillet to form 3 or 4 pancakes, cooking for 3-4 minutes until small bubbles form on the surface and the edges look set.

• 6

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

• 7

  Plate the pancakes and top with a dollop of non-fat Greek yogurt before serving.