NUTRITION

SERVINGS

INGREDIENTS

1 cup egg whites

0.5 cup part-skim ricotta cheese

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

0.25 tsp sea salt

0.25 tsp vanilla extract

0.25 tsp avocado oil

PREPARATION

• 1

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

• 2

  Sift in the oat flour, baking powder, and sea salt, then gently fold the dry ingredients into the wet mixture until just combined.

• 3

  Carefully fold in the fresh blueberries and lemon zest, being careful not to overmix the batter to keep the pancakes light.

• 4

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

• 5

  Pour the batter onto the skillet in 1/4 cup increments, cooking until small bubbles form on the surface and the edges appear set.

• 6

  Flip the pancakes and cook for an additional 1-2 minutes until golden brown and cooked through.

• 7

  Serve immediately while warm, optionally topped with a dollop of additional Greek yogurt or a few extra berries.