NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.75 cup liquid egg whites

0.25 cup plain nonfat Greek yogurt

0.25 cup oat flour

0.5 cup fresh blueberries

0.5 tbsp pure maple syrup

1 tsp lemon zest

0.5 tsp baking powder

0.25 tsp vanilla extract

0 tsp avocado oil

PREPARATION

• 1

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

• 2

  Sift in the oat flour and baking powder, then add the lemon zest, stirring gently until just incorporated to avoid a dense texture.

• 3

  Gently fold in half of the fresh blueberries by hand.

• 4

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

• 5

  Ladle the batter into the skillet to form three or four medium-sized pancakes, ensuring they have enough space to flip.

• 6

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

• 7

  Transfer the pancakes to a plate and serve immediately topped with the remaining fresh blueberries and a drizzle of pure maple syrup.