NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.75 cup Liquid egg whites

0.33 cup Oat flour

0.25 cup Non-fat plain Greek yogurt

0.5 cup Fresh blueberries

1 tsp Lemon zest

0.5 tsp Vanilla extract

0.5 tsp Baking powder

0.13 tsp Sea salt

1 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated to maintain a light texture.

• 3

  Fold the fresh blueberries into the batter carefully to ensure they are evenly distributed without staining the batter.

• 4

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

• 5

  Ladle the batter onto the skillet using approximately 1/4 cup for each pancake, cooking for 3 to 4 minutes until small bubbles appear on the surface.

• 6

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