NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup egg whites

1 large egg

0.33 cup oat flour

0.25 cup non-fat Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp vanilla extract

0.5 tsp baking powder

0.13 tsp sea salt

0.5 tsp avocado oil

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, and sea salt to the wet ingredients and stir gently until just incorporated, being careful not to overmix to keep the pancakes light.

• 3

  Gently fold the fresh blueberries into the batter using a spatula to distribute them evenly.

• 4

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

• 5

  Ladle the batter onto the hot skillet using a quarter-cup measure for each pancake, leaving space between them for easy flipping.

• 6

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

• 7

  Carefully flip each pancake and cook for an additional 2-3 minutes until they are golden brown and cooked through.

• 8

  Serve the warm pancakes immediately, garnished with a little extra lemon zest if desired.