NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.5 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

1 tsp vanilla extract

1 tsp baking powder

0.25 cup nonfat plain Greek yogurt

0.25 tsp avocado oil

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Gently fold in the oat flour, baking powder, and sea salt, stirring until just combined to keep the batter light.

• 3

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

• 4

  Ladle approximately 1/4 cup of batter onto the skillet for each pancake, then carefully press several fresh blueberries into the top of each circle.

• 5

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

• 6

  Plate the pancakes and serve immediately with a dollop of Greek yogurt and any remaining blueberries on top.