NUTRITION

SERVINGS

INGREDIENTS

0.33 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large Egg egg

0.25 cup plain nonfat Greek yogurt

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp baking powder

1 tsp vanilla extract

1 tsp monk fruit sweetener

0.25 tsp sea salt

0.5 tsp avocado oil

PREPARATION

• 1

  In a large bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, Greek yogurt, vanilla extract, and monk fruit sweetener until the mixture is smooth.

• 2

  In a separate small bowl, combine the oat flour, baking powder, sea salt, and lemon zest.

• 3

  Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.

• 4

  Gently fold in the fresh blueberries using a spatula.

• 5

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

• 6

  Pour approximately 1/4 cup of batter for each pancake onto the skillet, leaving space between them.

• 7

  Cook for 3-4 minutes until small bubbles begin to form on the surface and the edges look set.

• 8

  Carefully flip the pancakes and cook for an additional 2-3 minutes until the other side is golden brown and the center is cooked through.

• 9

  Serve the pancakes warm, optionally topped with a few extra fresh blueberries.