NUTRITION

SERVINGS

INGREDIENTS

0.5 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 tsp baking powder

0.5 tsp vanilla extract

0 tsp avocado oil

0.25 cup plain nonfat Greek yogurt

PREPARATION

• 1

  In a medium mixing bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, and vanilla extract until the mixture is smooth and well combined.

• 2

  Add the oat flour, baking powder, and lemon zest to the wet ingredients, stirring gently until just incorporated.

• 3

  Carefully fold in the fresh blueberries using a spatula to avoid crushing them.

• 4

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

• 5

  Ladle approximately 1/4 cup of batter per pancake onto the hot skillet, leaving space between each.

• 6

  Cook for 3 to 4 minutes on the first side until small bubbles appear on the surface and the edges look set.

• 7

  Flip the pancakes carefully and cook for an additional 2 to 3 minutes until they are golden brown and firm to the touch.

• 8

  Transfer the pancakes to a plate and serve immediately with a dollop of plain Greek yogurt on top.