NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Nonfat Greek yogurt

1 large Egg

0.5 cup Liquid egg whites

0.13 cup Oat flour

1 tsp Baking powder

1 tsp Vanilla extract

1 tbsp Lemon zest

0.5 cup Fresh blueberries

0.25 tsp Sea salt

0 tsp Avocado oil

PREPARATION

• 1

  In a large mixing bowl, whisk together the ricotta cheese, Greek yogurt, whole egg, liquid egg whites, and vanilla extract until the mixture is smooth and creamy.

• 2

  Add the oat flour, baking powder, sea salt, and lemon zest to the wet ingredients, stirring gently until just combined to maintain a light texture.

• 3

  Carefully fold in the fresh blueberries using a rubber spatula, being mindful not to burst the berries.

• 4

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

• 5

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

• 6

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

• 7

  Flip the pancakes gently and cook for another 2 to 3 minutes until they are golden brown and firm to the touch.

• 8

  Serve the pancakes warm, optionally topped with a few extra fresh berries or a sprinkle of additional lemon zest.