NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

0.5 cup liquid egg whites

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

0.5 tsp baking powder

0.25 tsp vanilla extract

1 tsp avocado oil

0.25 cup nonfat plain Greek yogurt

PREPARATION

• 1

  In a medium mixing bowl, whisk together the ricotta cheese, whole egg, liquid egg whites, and vanilla extract until smooth.

• 2

  Add the oat flour, baking powder, and lemon zest to the wet ingredients, stirring gently until just combined.

• 3

  Carefully fold in the fresh blueberries, being mindful not to over-mix the batter.

• 4

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

• 5

  Pour the batter into the skillet to form 3 or 4 pancakes, cooking for about 3-4 minutes until bubbles form on the surface.

• 6

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

• 7

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