NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

0.25 cup oat flour

0.25 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.25 tsp vanilla extract

0.25 tsp avocado oil

0.5 cup non-fat Greek yogurt

PREPARATION

• 1

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

• 2

  Gently stir in the oat flour and baking powder until just incorporated, being careful not to overwork the batter to keep the pancakes light.

• 3

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

• 4

  Pour the batter into the skillet to form four equal-sized pancakes, then sprinkle the fresh blueberries evenly over the top of each pancake while the bottom sets.

• 5

  Cook for approximately 3-4 minutes until small bubbles appear on the surface and the edges look dry, then carefully flip and cook for another 2 minutes until golden brown.

• 6

  Transfer the pancakes to a plate and serve immediately with a generous dollop of non-fat Greek yogurt on top for a creamy finish.