NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.25 cup plain non-fat Greek yogurt

0.25 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

0.5 tsp vanilla extract

0.25 tsp avocado oil

PREPARATION

• 1

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

• 2

  Sift the oat flour and baking powder into the wet ingredients, stirring gently with a spatula just until the dry flour disappears to maintain a light texture.

• 3

  Carefully fold the fresh blueberries into the batter, being mindful not to crush them.

• 4

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

• 5

  Ladle approximately 1/4 cup of batter per pancake onto the skillet, leaving space between each to allow for easy flipping.

• 6

  Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then flip and cook for an additional 2 minutes until golden brown and firm to the touch.