NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.33 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp vanilla extract

1 tsp baking powder

0.25 cup nonfat plain Greek yogurt

0 tsp avocado oil

PREPARATION

• 1

  In a large mixing bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, lemon zest, lemon juice, and vanilla extract until the mixture is smooth.

• 2

  Add the oat flour and baking powder to the wet ingredients, stirring gently until just combined to keep the pancakes light.

• 3

  Carefully fold the fresh blueberries into the batter using a spatula.

• 4

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

• 5

  Scoop approximately 1/4 cup of batter per pancake onto the skillet, cooking for 3 to 4 minutes until small bubbles appear on the surface.

• 6

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

• 7

  Serve the warm pancakes immediately, topped with a dollop of Greek yogurt for a creamy protein boost.