NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.25 cup Liquid egg whites

0.25 cup Oat flour

0.5 cup Fresh blueberries

0.5 cup Nonfat plain Greek yogurt

1 tsp Lemon zest

0.5 tsp Vanilla extract

0.5 tsp Baking powder

0.13 tsp Sea salt

0.25 tsp Avocado oil

PREPARATION

• 1

  In a medium bowl, whisk together the part-skim ricotta cheese, liquid egg whites, vanilla extract, and lemon zest until well combined.

• 2

  Gently stir in the oat flour, baking powder, and sea salt until a smooth batter forms, being careful not to overmix.

• 3

  Carefully fold in the fresh blueberries to distribute them evenly throughout the pancake batter.

• 4

  Heat the avocado oil in a large non-stick skillet over medium-low heat and pour the batter to form four pancakes.

• 5

  Cook for 3-4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.

• 6

  Serve the pancakes warm, topped with a generous dollop of nonfat plain Greek yogurt for extra protein and creaminess.