NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup egg whites

1 whole large egg

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

0.5 tsp vanilla extract

1 tsp baking powder

0.13 tsp sea salt

1 tsp avocado oil

0.25 cup nonfat Greek yogurt

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated; avoid over-mixing to keep the pancakes light.

• 3

  Gently fold in the fresh blueberries using a spatula so they are evenly distributed throughout the batter.

• 4

  Heat the avocado oil in a large non-stick skillet or griddle over medium-low heat.

• 5

  Pour the batter onto the skillet in 1/4 cup increments, cooking for 3-4 minutes until small bubbles form on the surface and the edges look set.

• 6

  Carefully flip the pancakes and cook for another 2-3 minutes until the other side is golden brown and the center is cooked through.

• 7

  Plate the pancakes and top with a dollop of nonfat Greek yogurt for extra creaminess and a boost of protein.