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

1 tsp baking powder

0.25 cup nonfat plain Greek yogurt

0 tsp avocado oil

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, and 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 the avocado oil in a large non-stick skillet over medium-low heat until shimmering.

• 5

  Scoop the batter onto the skillet using a quarter-cup measure for each pancake, leaving space between them.

• 6

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

• 7

  Flip the pancakes and cook for an additional 2 minutes until they are golden brown and cooked through.

• 8

  Serve the warm pancakes immediately with a dollop of nonfat Greek yogurt on top.