NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

0.5 cup liquid egg whites

0.25 cup oat flour

1 tsp baking powder

1 tsp vanilla extract

1 tsp lemon zest

0.5 cup fresh blueberries

0.5 tsp avocado oil

0.25 cup nonfat plain Greek yogurt

0.25 tsp sea salt

0.25 tsp ground cinnamon

PREPARATION

• 1

  In a large mixing bowl, whisk together the part-skim ricotta, egg, egg whites, vanilla extract, and lemon zest until the mixture is smooth and well-combined.

• 2

  Gently fold in the oat flour, baking powder, sea salt, and ground cinnamon using a spatula until just incorporated, being careful not to overmix the batter.

• 3

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

• 4

  Pour the batter onto the skillet to form three to four small pancakes, then evenly sprinkle the fresh blueberries onto the top of each pancake.

• 5

  Cook for approximately 3-4 minutes until small bubbles begin to form on the surface and the edges appear set.

• 6

  Carefully flip the pancakes and cook for an additional 2 minutes until the other side is golden brown and the center is cooked through.

• 7

  Transfer the pancakes to a plate and serve immediately, topped with a dollop of nonfat plain Greek yogurt for added creaminess.