NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup nonfat plain Greek yogurt

0.5 cup liquid egg whites

1 large egg

0.13 cup oat flour

1 tsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

0.5 tsp vanilla extract

0.13 tsp sea salt

0.5 cup blueberries

0.5 tsp maple syrup

0.25 tsp avocado oil

PREPARATION

• 1

  In a small saucepan over medium heat, combine the blueberries and maple syrup, simmering until the berries burst into a thick, glossy sauce.

• 2

  In a large mixing bowl, whisk together the part-skim ricotta cheese, nonfat plain Greek yogurt, liquid egg whites, egg, lemon juice, lemon zest, and vanilla extract until smooth.

• 3

  Gently fold in the oat flour, baking powder, and sea salt until just combined, being careful not to overmix the batter.

• 4

  Heat a non-stick skillet over medium-low heat and lightly coat with avocado oil.

• 5

  Pour 0.25 cup portions of batter onto the skillet, cooking for 3-4 minutes per side until golden brown and firm to the touch.

• 6

  Serve the warm pancakes stacked high and smothered with the fresh berry compote.