NUTRITION

SERVINGS

INGREDIENTS

0.25 cup oat flour

0.25 cup part-skim ricotta cheese

1 large egg

0.5 cup egg whites

0.25 cup non-fat Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

0.5 tsp vanilla extract

0.5 tsp avocado oil

0.13 tsp sea salt

PREPARATION

• 1

  In a medium bowl, whisk together the ricotta cheese, egg, egg whites, lemon juice, and vanilla extract until the mixture is smooth and well-combined.

• 2

  Stir in the oat flour, baking powder, sea salt, and lemon zest, mixing until just combined to maintain a light and airy texture.

• 3

  Gently fold the fresh blueberries into the batter using a spatula to avoid crushing the fruit.

• 4

  Heat the avocado oil in a large non-stick skillet over medium-low heat.

• 5

  Pour 0.25 cup portions of the batter onto the skillet and cook for 3-4 minutes until small bubbles form on the surface.

• 6

  Flip the pancakes carefully and cook for another 2-3 minutes until they are golden brown and cooked through.

• 7

  Serve the warm pancakes topped with a dollop of non-fat Greek yogurt for a protein-packed and refreshing finish.