NUTRITION

SERVINGS

INGREDIENTS

0.33 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.33 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp lemon juice

0.5 tsp baking powder

0.25 tsp vanilla extract

0.25 cup nonfat plain Greek yogurt

0.5 tbsp pure maple syrup

1 pinch sea salt

1 tsp avocado oil

PREPARATION

• 1

  In a medium mixing bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and well-combined.

• 2

  Sift the oat flour, baking powder, and sea salt into the wet ingredients, stirring gently with a spatula just until no dry streaks remain to keep the batter light.

• 3

  Carefully fold in the fresh blueberries, being mindful not to crush them so they remain whole for the final presentation.

• 4

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

• 5

  Ladle the batter onto the skillet in 1/4 cup portions, cooking for approximately 3 to 4 minutes until small bubbles appear on the surface and the edges look set.

• 6

  Carefully flip each pancake and cook for an additional 2 to 3 minutes until both sides are golden brown and the center is cooked through.

• 7

  Plate the warm pancakes and top with a dollop of Greek yogurt and a light drizzle of pure maple syrup before serving.