NUTRITION

SERVINGS

INGREDIENTS

1 cup liquid egg whites

0.25 cup part-skim ricotta cheese

0.25 cup oat flour

0.25 cup non-fat plain Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp vanilla extract

1 tsp baking powder

0.25 tsp ground cinnamon

0.5 tsp avocado oil

PREPARATION

• 1

  In a large mixing bowl, whisk together the liquid egg whites, part-skim ricotta, Greek yogurt, and vanilla extract until the mixture is smooth.

• 2

  Whisk in the oat flour, baking powder, ground cinnamon, and fresh lemon zest until the dry ingredients are fully incorporated.

• 3

  Gently fold the fresh blueberries into the batter using a spatula to keep them whole.

• 4

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

• 5

  Ladle the batter onto the skillet to form pancakes, cooking for 3 to 4 minutes until bubbles form and the edges look dry.

• 6

  Carefully flip each pancake and cook for an additional 2 to 3 minutes until the centers are set and the exterior is golden brown.