NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Part-skim ricotta cheese

2 large Eggs

0.5 cup Liquid egg whites

0.33 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tbsp Lemon juice

1 tsp Vanilla extract

0.5 tsp Baking powder

0.5 cup Nonfat Greek yogurt

1 tsp Avocado oil

0.25 tsp Sea salt

PREPARATION

• 1

  In a medium bowl, whisk together the ricotta cheese, whole eggs, liquid egg whites, lemon juice, and vanilla extract until smooth.

• 2

  Stir in the lemon zest, oat flour, baking powder, and sea salt until just combined; avoid over-mixing to keep the texture light.

• 3

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

• 4

  Pour the batter onto the griddle in 1/4-cup increments and sprinkle a few fresh blueberries onto each pancake.

• 5

  Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.

• 6

  Serve the warm pancakes with a dollop of nonfat Greek yogurt and the remaining blueberries on top.