NUTRITION

SERVINGS

INGREDIENTS

1 cup egg whites

0.33 cup low-fat ricotta cheese

0.5 cup oat flour

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 cup non-fat Greek yogurt

1 tsp avocado oil

PREPARATION

• 1

  In a medium bowl, whisk together the egg whites, low-fat ricotta, vanilla extract, and lemon zest until the mixture is well combined and slightly frothy.

• 2

  Stir in the oat flour, baking powder, and sea salt until a smooth, thick batter forms.

• 3

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

• 4

  Pour the batter into the skillet to form four individual pancakes, then gently press the fresh blueberries into the top of each pancake.

• 5

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

• 6

  Serve the pancakes warm, topped with a dollop of non-fat Greek yogurt for extra creaminess.