NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

0.75 cup liquid egg whites

0.13 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

0.25 tsp sea salt

0.25 cup nonfat Greek yogurt

0.25 tsp avocado oil

PREPARATION

• 1

  In a large mixing bowl, whisk together the ricotta cheese, whole egg, liquid egg whites, lemon juice, 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, then stir in the fresh lemon zest until just incorporated.

• 3

  Heat the avocado oil in a large non-stick skillet or griddle over medium-low heat to ensure even cooking without burning.

• 4

  Ladle the batter into the skillet to form four pancakes, then gently press the fresh blueberries into the surface of each pancake.

• 5

  Cook for approximately 3 to 4 minutes until small bubbles begin to form on the surface and the edges look set, then carefully flip.

• 6

  Cook the second side for another 2 minutes until golden brown and firm to the touch.

• 7

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