NUTRITION

SERVINGS

INGREDIENTS

0.33 cup part-skim ricotta cheese

0.5 cup liquid egg whites

0.5 large Egg egg

0.17 cup oat flour

0.5 cup non-fat plain Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.25 tsp sea salt

0.5 tsp vanilla extract

0.25 tsp avocado oil

PREPARATION

• 1

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

• 2

  Gently stir in the oat flour, baking powder, and sea salt until the dry ingredients are just incorporated into the wet base.

• 3

  Lightly grease a large non-stick skillet with avocado oil and place over medium-low heat.

• 4

  Ladle approximately 1/4 cup of batter per pancake onto the skillet, then drop several fresh blueberries onto the top of each pancake.

• 5

  Cook for 3 to 4 minutes until small bubbles appear on the surface, then flip carefully and cook for an additional 2 minutes until the centers are set.

• 6

  Plate the pancakes and top with a generous dollop of Greek yogurt and the remaining blueberries before serving.