NUTRITION

SERVINGS

INGREDIENTS

0.5 cup fat-free ricotta cheese

0.5 cup egg whites

1 large egg

0.25 tsp vanilla extract

0.33 cup oat flour

0.5 tsp baking powder

0.13 tsp sea salt

1 tsp lemon zest

0.5 cup fresh blueberries

1 tsp avocado oil

0.25 cup nonfat Greek yogurt

1 tsp maple syrup

PREPARATION

• 1

  In a medium bowl, whisk the ricotta cheese, egg whites, whole egg, 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.

• 3

  Fold in the lemon zest and fresh blueberries, taking care not to over-mix the batter.

• 4

  Lightly grease a large non-stick skillet with avocado oil and set over medium-low heat.

• 5

  Scoop the batter onto the skillet using a quarter-cup measure for each pancake.

• 6

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

• 7

  Flip the pancakes and cook for an additional 2 minutes until the bottoms are golden brown.

• 8

  Serve warm with a dollop of Greek yogurt and a light drizzle of maple syrup.