NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.75 cup liquid egg whites

1 large egg

0.17 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp vanilla extract

0.5 tsp baking powder

0.25 cup nonfat plain Greek yogurt

0.5 tsp avocado oil

PREPARATION

• 1

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

• 2

  Gently fold in the oat flour, lemon zest, and baking powder; let the batter rest for 5 minutes to allow the fiber in the oats to hydrate.

• 3

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

• 4

  Ladle the batter into the skillet to form small pancakes, then evenly distribute the fresh blueberries by pressing them 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 flip carefully.

• 6

  Continue cooking for another 2 to 3 minutes until the pancakes are golden brown and cooked through.

• 7

  Transfer the pancakes to a plate and serve immediately with a dollop of nonfat plain Greek yogurt on top.