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 fresh blueberries

1 tsp lemon zest

0.5 tsp vanilla extract

1 tsp baking powder

0.13 tsp sea salt

0.25 cup nonfat plain Greek yogurt

0 tsp avocado oil

PREPARATION

• 1

  In a large mixing bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, vanilla extract, and lemon zest until the mixture is smooth and aerated.

• 2

  Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just combined to keep the batter light.

• 3

  Carefully fold the fresh blueberries into the batter using a spatula.

• 4

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

• 5

  Pour the batter onto the skillet in 1/4 cup increments, leaving space between each pancake.

• 6

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

• 7

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

• 8

  Transfer the pancakes to a plate and serve immediately with a dollop of nonfat plain Greek yogurt on top.