NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.25 cup non-fat plain Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp baking powder

0.5 tsp vanilla extract

0.13 tsp sea salt

0 tsp avocado oil

PREPARATION

• 1

  In a large bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, Greek yogurt, and vanilla extract until smooth.

• 2

  Add the oat flour, baking powder, sea salt, and lemon zest to the wet ingredients and stir until just combined.

• 3

  Gently fold the fresh blueberries into the batter using a spatula to avoid crushing them.

• 4

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

• 5

  Pour 1/4 cup of batter per pancake into the skillet, leaving space between each.

• 6

  Cook for 3 to 4 minutes until bubbles form on the surface and the edges look set.

• 7

  Flip the pancakes carefully and cook for another 2 minutes until golden brown and cooked through.

• 8

  Serve warm with an optional dollop of Greek yogurt on top.