NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.25 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp vanilla extract

0.5 tsp baking powder

1 tsp avocado oil

0.5 cup non-fat plain Greek yogurt

PREPARATION

• 1

  In a medium 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 stir in the oat flour, baking powder, and lemon zest until just incorporated, being careful not to overmix the batter.

• 3

  Carefully fold in the fresh blueberries using a spatula.

• 4

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

• 5

  Pour the batter onto the skillet in 1/4 cup increments to form small pancakes.

• 6

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

• 7

  Serve the warm pancakes immediately with a generous dollop of Greek yogurt on top for extra protein.