NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.25 cup nonfat plain Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp vanilla extract

0.5 tsp baking powder

0.25 tsp sea salt

0.25 tsp avocado oil

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, sea salt, and fresh lemon zest to the wet ingredients, stirring gently until just incorporated.

• 3

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

• 4

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

• 5

  Ladle the batter onto the skillet, using approximately 1/4 cup for each pancake, and cook for 3 to 4 minutes until small bubbles appear on the surface.

• 6

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

• 7

  Serve immediately, topped with extra lemon zest or a dollop of Greek yogurt if desired.