NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.25 tsp vanilla extract

0.5 cup non-fat plain Greek yogurt

0.25 tsp avocado oil

PREPARATION

• 1

  In a medium mixing bowl, whisk together the part-skim ricotta cheese, liquid egg whites, lemon juice, and vanilla extract until the mixture is smooth and well-combined.

• 2

  Add the oat flour, baking powder, and lemon zest to the wet ingredients, folding gently with a spatula until just incorporated to keep the batter light.

• 3

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

• 4

  Ladle the batter onto the skillet to form three or four medium pancakes, then immediately press the fresh blueberries into the top of each pancake.

• 5

  Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then carefully flip and cook for another 2 minutes until golden brown.

• 6

  Transfer the pancakes to a plate and serve immediately with a generous dollop of non-fat plain Greek yogurt on top.