NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

1 large Egg Egg

0.5 cup Egg whites

0.13 cup Oat flour

1 tsp Baking powder

1 tsp Vanilla extract

1 tsp Lemon zest

1 tbsp Lemon juice

0.5 cup Blueberries

0.25 cup Nonfat Greek yogurt

0.5 tsp Pure maple syrup

0.25 tsp Avocado oil

0.13 tsp Sea salt

PREPARATION

• 1

  In a large mixing bowl, whisk together the ricotta cheese, whole egg, egg whites, vanilla extract, lemon zest, and lemon juice until the mixture is smooth and aerated.

• 2

  Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently with a spatula until just combined to keep the pancakes light and airy.

• 3

  Gently fold in half of the fresh blueberries, being careful not to overmix and turn the batter purple.

• 4

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

• 5

  Scoop approximately 1/4 cup of batter per pancake onto the hot skillet and press the remaining blueberries into the top of each pancake.

• 6

  Cook for 3 to 4 minutes until small bubbles form on the surface and the edges appear set, then flip and cook for an additional 2 minutes until golden brown.

• 7

  Transfer the pancakes to a plate and serve immediately topped with a dollop of Greek yogurt and a light drizzle of pure maple syrup.